1 can (15–16 ounces) chickpeas, rinsed and drained
2 cups ½-inch cauliflower florets (from ½ small head, cored and thick stems removed)
1 cup diced (½ inch) onion
1 cup diced (½ inch) carrot
1 cup ½-inch lengths green beans (about 4 ounces)
2–3 tsp. minced seeded jalapeño or serrano pepper, plus more to taste
1 Tbsp. finely chopped peeled fresh ginger
1 Tbsp. Madras curry powder
1 garlic clove, grated
1 tsp. coarse salt
½ tsp. ground turmeric
1 can (13.5 ounces) regular or light coconut milk
½ cup coarsely chopped roasted unsalted cashews
¼ cup finely chopped fresh cilantro
Instructions
Heat the California Olive Ranch extra virgin olive oil in a large skillet over medium-low heat until shimmering.
Add the cumin seeds and cook, stirring, until they are a shade darker, about 2 minutes.
Add the eggplant and chickpeas and cook, stirring, over medium-high heat for 5 minutes.
Add the cauliflower, onion, carrot, green beans, jalapeño, ginger, curry powder, garlic, salt and turmeric. Cook, stirring, adjusting the heat to maintain a steady sizzle, for 5 minutes.
Add the coconut milk and bring to a boil. Cook, stirring occasionally, over medium heat until the sauce has thickened and the vegetables are tender, about 10 minutes.
Spoon the curry into a serving bowl. Sprinkle with the cashews and cilantro and serve.
We’re excited to introduce you to the new look that’s going to be rolling out in stores near you in 2021, and answer some of the questions you may have! Why did you change your labels? At California Olive Ranch, radical transparency is one of our core values. From the...