CAULIFLOWER + CHICKPEA CURRY

For this post, I’ve collaborated with a great friend of mine, Jen from www.chiutips.com. She provided one of her fave recipes for me to re-create. I have simplified the original recipe slightly, while making a couple healthy changes.

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“I’m super excited to be doing this special post! Today’s healthy and delicious curry recipe is a collaboration piece I did with my good friend Jamie from www.thefreshmethod.com. We both loved working on this and can’t wait to share our delicious recipe with you guys!

As many of you know, I strive to live a healthy lifestyle and love vegetarian/vegan foods. If you guys are looking for a healthy and mouth watering vegetarian meal, you’ll have to try this one out. It’ll knock your socks off!”

The Ingredients {Yield: 6 servings Total Time: 45 minutes}

  • 2 cups cauliflower
  • 1 cup tofu {cut into small squares}
  • 1 can chickpeas
  • 1 cup almond milk
  • 1 10 oz can cream of mushroom soup
  • 1/4 cup mayo or vegenaise
  • 1/2 cup grated cheddar cheese
  • 4 tablespoons medium curry powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 2 serrano peppers for heat {optional}

The Directions

1. Sautée cauliflower, tofu, and chickpeas in a pan with olive oil, garlic, and sliced peppers until tender-crisp and set in a casserole dish
 
2. In a bowl, combine and mix almond milk, soup, vegenaise, cheese and curry & spices. Pour mixture over cauliflower
 
3. Bake dish at 350 degrees F for 30 minutes
 
4. Serve over Basmati rice, if desired

imageJen is the creator of Chiutips, a beauty, health, and lifestyle blog where you’ll find makeup tutorials, beauty tips and style inspiration.  She describes herself as a dreamer, lover of all things pretty, health-nut, part-time yogi, and film enthusiast.

Check out her Youtube channel for makeup, style and inspirational tips.

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