Vegetable Curry with Chickpeas

Vegetable Curry with Chickpeas

Vegetable Curry with Chickpeas

Adapted from Mark Hyman MD's- The Ultrametabolism Cookbook published by Scribner. This is the book that lead us to whole foods and whole food cooking. Look for it on Amazon.


  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, peeled and minced
  • 1 cup diced white onion
  • 2 tablespoons peeled and minced fresh ginger
  • 1/3 cup sliced carrot
  • 1/3 cup diced celery
  • 1/2 cup cauliflower florets, broken into bite size pieces
  • 1- 15 oz can, low sodium chickpeas
  • 3/4 cup water
  • 1 teaspoon Better Than Bouillion paste- Vegetable
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon kosher salt or to taste
  • 1/4 cup lite coconut milk
  • 1 tablespoon lemon juice
  • 1 teaspoon chopped fresh cilantro


  1. Heat olive oil in a stockpot over medium heat.
  2. Add peppers, onions, garlic, ginger, carrots and celery.
  3. Saute until tender, about 8 minutes.
  4. Add cauliflower, chickpeas, vegetable broth (water and Better Than Bouillion) and all other spices.
  5. Bring to a simmer, not a boil!, for about 20 minutes or until cauliflower is tender.
  6. Add coconut milk, lemon juice and cilantro and and return to simmer for about 5 minutes to thicken the liquid.
  7. Serve.

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