Vegetable Curry with Chick Peas


Vegetable Curry with Chick Peas

Vegetable Curry with Chick Peas

By Published:

  • Yield: 4 Servings
  • Prep:
  • Cook:
  • Ready In:

For a hearty meal, serve this delicious curry over a bed of brown rice.



  1. Julienne the onions. Dice poblano pepper and celery. Peel and half the carrots, then slice into ¼-inch-thick pieces. Mince ginger and garlic. Cut cauliflower in 1½-inch pieces.
  2. In a stock pot, heat olive oil over medium heat. Once the oil is hot add peppers, onions, garlic, ginger, carrots, and celery. Sauté vegetables until tender, about 8–10 minutes (cover pot as needed).
  3. Add the cauliflower, chick peas, vegetable broth, and all spices. Bring to a simmer (do not boil) for 20 minutes stirring as needed.
  4. Once the cauliflower is tender, stir in the coconut milk, lemon juice, and cilantro. Bring pot back to a simmer for 3–5 minutes so the liquid can thicken slightly.
  5. Remove from heat and eat warm or chill and eat later.

, , ,

4 Responses to Vegetable Curry with Chick Peas

  1. spaccio hogan November 15, 2011 at 10:33 pm #

    Extremely good article. I am a hypnotherapist and agree wholeheartedly with your article

  2. Deidre Vinson April 7, 2012 at 7:51 pm #

    Why do almost all the main dishes contain hot peppers?!

  3. Melanie May 15, 2012 at 10:52 am #

    Question regarding canned goods, should they all be organic?

    • Dr. Hyman Nutrition Staff May 16, 2012 at 1:34 pm #

      As best as you can Melanie, it is ALWAYS best to source the highest quality of anything you put in or on your body. Try Eden canned goods as they are BPA-free regarding their lining. Frozen or jarred are good options too!

Leave a Reply