• Ingredients:
  • 2 tablespoons vegetable oil
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 1 stick of cinnamon
  • 8oz package of sliced FunGuy white button mushrooms
  • ½ teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 tablespoon curry powder
  • 1 teaspoon red pepper flakes
  • 1 head of cauliflower, broken down into florets
  • 4 tablespoons tomato paste
  • 1 ½ cups coconut milk
  • 1 15 oz can of chickpeas, drained and rinsed
  • Salt and black pepper to taste
  • Fresh cilantro
  • 1 lemon or lime

Ever feel the need to get more “C’s” in your diet? Then look no further than this FunGuy recipe for Coconut Curry Cauliflower and Chickpeas (with cilantro [and chili flakes, and…])! It’s a perfect way to get more of the third letter of the alphabet onto your plate.

Or it could just be a really delicious way to make a healthy, hearty dinner that will satisfy everyone!

DIRECTIONS:

  1. Heat vegetable oil in a large skillet over medium high heat. Add in the onions and cook 1 minute. Next, add in the garlic and ginger and cook 2 minutes. Toss in the cinnamon stick and stir in the cumin, turmeric, curry powder, and red pepper flakes and cook another minute.
  2. Add the FunGuy mushrooms and cook 3 – 5 minutes before adding in the cauliflower florets. Stir in the tomato paste and coconut milk, reduce the heat to medium low and allow it to simmer 10 minutes. Last, add in the chickpeas, stir well, and cover. Allow everything to cook another 10-15 minutes or until the cauliflower is tender. Once the cauliflower is cooked through, season with salt and pepper to taste.
  3. Serve with fresh cilantro on top and a squeeze of fresh lemon or lime.

Have a Fun meal!