One-Pot Curry Cauliflower Chickpea Chili

Name: One-Pot Curry Cauliflower Chickpea Chili
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 cup yellow onion (chopped); 1 cup organic red bell pepper (seeded, chopped); ¼ cup organic jalapeño pepper (optional) seeded and chopped; 2 cups cauliflower (cut into ½” florets); 5 garlic cloves (minced); 2 tbsp curry powder; 1 tbsp onion powder; ¼ tsp ground cinnamon; ¼ tsp salt (optional); 1 ½ cups green, brown or black lentils (home cooked or BPA-free canned, drained); 1 ½ cups chickpeas (home cooked or BPA-free canned, drained); 14.50 oz organic diced tomatoes (BPA-free canned); 2 ½ cups vegetable broth (unsalted, preferably homemade); ½ cup cilantro (optional) chopped; ¼ cup coconut yogurt (or other plain, unsweetened plant-based yogurt) +1/2 cup as desired; 2 tbsp cashews (optional) chopped +2 Tbsp as needed

Nichole Dandrea-Russert, MS, RDN

2 years ago

Yields6 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Ingredients

1 cup yellow onion (chopped)

1 cup organic red bell pepper (seeded, chopped)

¼ cup organic jalapeño pepper (optional) seeded and chopped

2 cups cauliflower (cut into ½” florets)

5 garlic cloves (minced)

2 tbsp curry powder

1 tbsp onion powder

¼ tsp ground cinnamon

¼ tsp salt (optional)

1 ½ cups green, brown or black lentils (home cooked or BPA-free canned, drained)

1 ½ cups chickpeas (home cooked or BPA-free canned, drained)

14.50 oz organic diced tomatoes (BPA-free canned)

2 ½ cups vegetable broth (unsalted, preferably homemade)

½ cup cilantro (optional) chopped

¼ cup coconut yogurt (or other plain, unsweetened plant-based yogurt) +1/2 cup as desired

2 tbsp cashews (optional) chopped +2 Tbsp as needed

Directions

Heat a large stovetop pot on medium-high heat. Add the onions, bell peppers, and jalapeño peppers, if using, and cook until the onions are translucent, about 3 minutes. Add 2 tablespoons of water or vegetable broth as needed to deglaze the pan.

Add the cauliflower, garlic, curry powder, onion powder, cinnamon, and salt, if using. Stir to combine all of the ingredients and cook for another minute.

Add the lentils, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil then simmer, covering ¾ of the pot with a lid, simmering for 25 minutes, stirring occasionally.

Remove the lid and remove from the heat. Divide the curry chili between bowls and top with a dollop or two of coconut yogurt, a sprinkle of cashews, and a bit of cilantro, if using.

Chef's Notes

Substitutions
For the onion, substitute white or red for yellow or use shallots in place of onion.

For the bell pepper, use red, orange, yellow, or green bell peppers.

Substitute broccoli or another veggie for the cauliflower.

Instead of chickpeas, use another legume you love.

Substitute another unsweetened and unflavored plant-based yogurt for coconut yogurt.

Use parsley or chives in place of the cilantro.

Instead of coconut yogurt, try a drizzle of light canned coconut milk (BPA-free) on top of the chili.

Prep Ahead
Cut the onions, peppers, and cauliflower ahead of time and store in an airtight container in the refrigerator for up to 2 days before making this recipe.

Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to one month.