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This month’s Recipe: Cauliflower and Chickpea Curry
(Makes 4 serving) Adapted from Minimalist Baker
1 tablespoon olive oil
1 shallot, minced
3 gloves garlic, minced
2-3 tablespoons fresh ginger root, minced
2-3 tablespoons Thai red curry paste
1 teaspoon turmeric
1 tablespoon maple syrup
2 tablespoons soy sauce
15 ounces light coconut milk
1 head cauliflower, separated into florets
15 ounce can chickpeas, drained and rinsed
- Heat oil in a large pot over medium heat.
- Add shallots, garlic, and ginger and sauté for 2-3 minutes.
- Add the curry paste and stir another minute.
- Add the remaining ingredients.
- Bring to a boil, then reduce heat, cover and simmer for 15 minutes.