Cauliflower and Chickpea Curry

By drinkfairy

Ingredients

• 2 Tablespoons canola oil
• 2 onions, cut into 1/2 inch dice
• 5 teaspoons curry powder
• 1 medium head cauliflower, broken into small florets
• 1 package Melissa's steamed garbanzo beans, or one 15 oz. can garbanzo beans, rinsed and drained
• two 10 oz. cans diced tomatoes with green chiles
• one 14 oz. can reduced fat unsweetened coconut milk
• 1/2 cup chopped fresh cilantro
• salt
• pepper
• cayenne pepper

Details

Servings 1
Adapted from yummly.com

Preparation

Step 1

Add two tablespoons canola oil to a large skillet and heat over medium high heat. Add the onions and saute until golden, about 8 minutes. Sprinkle the curry powder over and stir for about 30 seconds - you should be able to smell the spices! Add the cauliflower and stir. Add in the tomatoes, coconut milk and garbanzo beans. Stir to combine. Bring the mixture to a boil and then reduce to a simmer. Cover and simmer for about 15 minutes, until the mixture has thickened slightly and the the cauliflower is tender. Remove the lid and taste, adding additional salt, pepper and cayenne pepper as needed.
Serve over steamed rice or with a side of naan bread.