The other day I was browsing through insta-stories as most of us do when we are bored or should probably be doing something productive! I tend to follow people who are of ADD value- in that sense these are people that are my friends, that I look to for workout motivation and lastly people that like to cook so I can keep my foodie inspiration going. Lo Bosworth from the Hills popped up and her mom was actually the one in the kitchen cooking some coconut curry Chicken! It looked so yummy I had to take a little spin down vegetarian lane and see if I could put something together that had no meat but tasted just as good. Let’s just clarify I love anything curry and Indian food all together. First, because it is filling and vegetarian and second, because the flavors are amazing and usually out of my reach when it comes to cooking! By that I mean I have never even tried so why not start now! Have no fear- I tested this out and it was surprisingly really good. It was easy, and full of flavor and guess what else??? Completely 100% VEGAN!!! This recipe can easily be made with chicken if you wanted to substitute and skip the vegan route. Either way- it was worth the time to make! You can serve this as both an entree with rice/quinoa or as a side dish with some extra protein as your main.

What you’ll need:

1. Cauliflower (Half/Cut in little pieces)
2. 1 Can Chickpeas / Drained
3. Handful Chopped Basil + Cilantro (Chopped)
4. Curry Powder (1 Tablespoon) you can add more
5. 1 red onion (sliced)
6. 1 can organic coconut cream (blend together in blender if separates)
7. 1/2 can organic tomato sauce
8. salt + pepper
9. extra virgin olive oil

How to Make:

1. Heat sauce pan on low/med heat (depending on oven) with olive oil and sliced red onions + curry powder and cook for about 20 min.
2. Add pre-cut cauliflower (small pieces) when onions are well cooked and almost clear. Make sure all the cauliflower is covered with the olive oil/curry mixture and cook for a 3-4 minutes. **[If you are cooking chicken add in place of cauliflower and cook until it is no longer raw]
3. Add Tomato Sauce + Coconut Cream + Basil/Cilantro.
4. Bring to a quick boil for just a minute and reduce heat to simmer for about 30-40 minutes.
5. Add salt and pepper (moderate- you can always add at the end.  (I like to do just a little so all the flavors can cook together before you have a chance to over season something).
6. Mid simmer add garbanzo beans- since they are already cooked they need much time in the dish.
7. When cauliflower seems cooked- taste check on the salt/pepper/add accordingly.
8. Serve as a main dish with quinoa/rice or as a side dish with additional protein as a main entree.
9. Top with fresh basil or cilantro as garnish.

This dish takes about 45 minutes to cook. Let me know how it works out!

xo Sarah