Cauliflower and Chickpea Coconut Curry
Ingredients
The base
-
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
The main ingredients
-
2
15-ounce cans
chickpeas, drained and rinsed
-
2
14.5-ounce cans
diced tomatoes
-
1
14-ounce can
coconut milk
-
1
medium head
cauliflower, broken into florets
-
to taste
salt and pepper
-
ΒΌ
cup
chopped cilantro
For serving
-
to taste
cooked rice or naan
Instructions
- Heat coconut oil in a large Dutch oven over medium heat.
- Add onion, garlic, and ginger; cook until softened, about 5-7 minutes.
- Stir in the spices and cook until fragrant, about 1 minute.
- Add chickpeas, tomatoes, coconut milk, and cauliflower.
- Increase heat to medium-high and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Uncover and cook for 5 more minutes until the sauce thickens slightly.
- Season with salt and pepper to taste and garnish with cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
83
Total fat
5g
Total carbohydrates
8g
Total protein
3g
Sodium
32mg
Cholesterol
0mg
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