Ingredients:
- 2 tablespoons coconut oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1-inch ginger, peeled and minced
- 1 tablespoon garam masala
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 can chickpeas, drained and rinsed (or 1 cup cooked chickpeas) I used one carton
- 1 can diced tomatoes (I used one half jar)
- 1/2 can light coconut milk
- 1 medium head cauliflower, broken into florets
- pepper to taste
- 1/4 cup chopped cilantro
- Cooked rice or naan for serving
Directions:
Heat the coconut oil in a medium saucepan over medium heat.
Add the onion, garlic, and ginger and cook until softened, 5-7 minutes. Stir in the spices and cook until they're fragrant, about 1 minute.
Add the chickpeas, tomatoes, coconut milk, and cauliflower.
Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Uncover and cook 5 minutes more, or until sauce has thickened slightly.
Season with pepper to taste and garnish each serving with cilantro.
Serves: 3-4 servings
Enjoy!
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| Cauliflower and chickpea coconut curry |
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| Cauliflower and chickpea coconut curry |
