Cauliflower Chickpea Curry with Ramen
Ingredients
- 1/4 cup finely chopped onion
- 1 diced chili pepper or jalapeño
- olive oil
- 2 garlic cloves
- 1 tsp ginger
- 1 tbsp curry powder
- 1 tsp cumin
- garam masala
- 1/2 tsp turmeric
- chili powder
- salt and pepper
- 1 can coconut milk
- 1 tbsp tomato paste
- 1 can drained chickpeas
- 2 cups chopped cauliflower florets
- ramen noodles
- lime juice
- fresh cilantro
- jalapeños
- red curry paste (optional, 3-4 tbsp)
Preparation
Sauté the onion and chili pepper or jalapeño in olive oil.
Add garlic cloves and spices (ginger, curry powder, cumin, garam masala, turmeric, chili powder, salt and pepper); if spices are unavailable, use 3-4 tbsp red curry paste instead, and cook for another 2 minutes.
Add coconut milk, tomato paste, drained chickpeas, and chopped cauliflower florets; bring to a boil and simmer for 10 minutes.
Cook ramen noodles 1 minute less than package instructions.
Drain the ramen and stir it into the curry.
Serve with a squeeze of lime juice, fresh cilantro, and jalapeños.
