This sauce packs heat and a ton of flavor. Use it as a hot sauce or add a dash to spice up your favorite recipes.
Curried Cauliflower and Chickpeas
20 minutes to assemble
15 minutes to cook
Total Time: 35 minutes
15 minutes to cook
Total Time: 35 minutes
4-6 Servings
20 minutes to assemble
15 minutes to cook
Total Time: 35 minutes
15 minutes to cook
Total Time: 35 minutes
4-6 Servings
A Taste of Thai Yellow Curry Paste combines the best of Thai and Indian spices for an intense flavor that pairs so well with cauliflower. Chickpeas add protein to make a complete vegetarian meal.
Ingredients
- 1/2-16 oz bag (8 oz) Rice Noodles, any width
- 1 small head cauliflower, broken into florets (5 cups)
- 2 tablespoons oil
- 2 cups onion, chopped
- 1 tablespoon garlic, finely minced
- 1 tablespoon finely chopped ginger
- 1 tablespoon Yellow Curry Paste
- 1 tablespoon Garlic Chili Pepper Sauce
- 1-15 oz can diced tomatoes
- 1 teaspoon salt
- 1-19 oz can chickpeas, drained
- 1-10 oz package frozen peas
- Garnish: chopped cilantro
Directions
- Soak Rice Noodles according to box for sauté.
- Blanch cauliflower in boiling, salted water for 3 minutes. Drain. Rinse in cold water. Set aside to drain.
- In a large nonstick skillet, heat oil. Sauté onion, garlic and ginger over medium heat until almost soft.
- Add Curry Paste, Garlic Chili Pepper Sauce, tomatoes and salt. Sauté until curry is completely dissolved.
- Add drained Rice Noodles, cauliflower, chickpeas and peas. Sauté, tossing until Rice Noodles are firm yet tender and all ingredients are well incorporated.
- Pour into serving bowl. Garnish with cilantro.
In This Recipe
Our gluten-free Rice Noodles are the perfect size for classic Thai recipes like Pad Thai, as well as salads and curries.
This Indian-inspired curry paste has more paprika and turmeric than our others. Fish and poultry are especially good with this mild curry.
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