cauliflower and chickpea coconut curry

By á-43328

cauliflower and chickpea coconut curry

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
• 2 (15-ounce) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
• 2 (14.5-ounce) cans diced tomatoes
• 1 (14-ounce) can coconut milk
• 1 medium head cauliflower, broken into florets
• Salt and pepper to taste
• 1/4 cup chopped cilantro
• Cooked rice or naan for serving

Preparation

Step 1

instructions

Heat the coconut oil in a large Dutch oven 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 salt and pepper to taste and garnish each serving with cilantro.