Cauliflower & Chickpea Curry
The trick to making a good curry is to layer and time the cooking of ingredients to make sure that the final dish perfectly showcases the textures of the vegeta
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Cooking tools:
- Stockpot
- Colander
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Wooden spoon
- Serving bowl
Ingredients
- 4 cups cauliflower florets
- 1 cup diced yellow potato
- 1 cup fat-free, reduced-sodium vegetable broth, divided
- 1 cup thinly sliced red onion
- 3 garlic cloves, thinly sliced
- 2 Tbsp. curry powder
- 3 cups thinly sliced cabbage
- 1 (15 oz.) can chickpeas, rinsed and drained
- 1 cup green beans
- ¾ cup reduced-fat coconut milk
- Pepper to taste
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