CAULIFLOWER AND CHICKPEA CURRY

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Ingredients:

  • 1 tbsp olive oil or coconut oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 (14 oz) can diced tomatoes
  • 1 (14 oz) can coconut milk
  • 1 medium cauliflower, cut into florets
  • 1 (15 oz) can chickpeas, drained and rinsed
  • Salt and pepper to taste
  • ½ lemon, juiced
  • Fresh cilantro, chopped, for garnish

Instructions:

  1. Sauté the aromatics: In a large pot or skillet, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
  2. Add spices: Stir in the curry powder, cumin, and turmeric, and cook for another minute to toast the spices.
  3. Add tomatoes and coconut milk: Pour in the diced tomatoes and coconut milk, stirring to combine.
  4. Add cauliflower and chickpeas: Bring the mixture to a simmer, then add the cauliflower florets and chickpeas. Cover and cook for 15-20 minutes, or until the cauliflower is tender.
  5. Season and garnish: Stir in lemon juice and season with salt and pepper to taste.
  6. Serve: Ladle the curry over rice or with naan bread. Garnish with fresh cilantro.

Tips:

  • For extra heat, add a dash of cayenne pepper or a sliced green chili.
  • Try adding spinach or peas at the end for additional color and nutrients.