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Ingredients
- 1 tbsp coconut oil
- 1 medium yellow onion , chopped
- 2 cloves garlic , chopped
- 1 tbsp fresh chopped ginger
- 2 tbsp curry powder
- 1 15 oz can chopped tomatoes
- 1 13 oz can coconut milk
- 2 15 oz cans chickpeas , drained and rinsed
- 1 head cauliflower , cut into florets
- chopped fresh cilantro , to serve
- lime wedges , to serve
- brown rice , to serve *optional
Ingredients
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Instructions
- Heat the coconut oil in a large pot of high-walled skillet over medium heat.
- Add the onion, and cook for 4 to 6 minutes, or it begins to soften, stirring occasionally. Add the garlic and ginger, cooking until fragrant, about 2 minutes.
- Add the curry powder and cook for 1 minute before adding the canned tomatoes, coconut milk, chickpeas, and cauliflower.
- Bring to a low boil, and reduce to a simmer. And let simmer for 10 to 15 minutes, or until the cauliflower is tender and the sauce has thickened. Season, to taste with salt and pepper.
- Serve with brown rice, if desired, cilantro and lime wedges.