Friday recipe: cauliflower and chickpea curry

Students in DMU’s Conservation and Sustainability Committee are active in encouraging the University and individuals to recycle, walk or bike instead of drive, use less paper and observe “meatless Mondays.”This national campaign is not intended to convince people to become vegetarian; rather, its goals are to help people seek healthier plant-based protein foods that, collectively, will help reduce the environmental burden of livestock production.

Please don't eat me every day of the week.

Committee member and second-year osteopathic medical student Andrew Kamps offers this recipe that is healthy, inexpensive and easy to throw together – the perfect combination for busy medical students.

Cauliflower and chickpea curry

  • 1 onion, chopped
  • 1 tablespoon olive oil
  • ½ teaspoon curry powder
  • ½ cup chopped cauliflower
  • 1 can chickpeas, rinsed and drained
  • 2 tablespoons raisins

Saute curry powder and onion in olive oil for 3 minutes. Add cauliflower and cook until tender.  Add chickpeas and raisins and cook an additional 3-4 minutes or until warm. Serve with brown rice.

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