Cauliflower and Chickpea Coconut Curry

Ingredients

2 tbsp coconut oil

1 onion, diced

3 cloves garlic, diced

1 inch ginger, chopped finely

1 tbsp garam masala

2 tsp coriander

1 tsp cumin

1 tsp turmeric

30 oz chickpeas, cooked

28 oz canned tomatoes

12 oz coconut milk

1 head cauliflower, chopped

¼ cup cilantro, chopped roughly

salt and pepper, to taste

Directions

Heat the 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 onions, peas, carrots, and cauliflower and cook until onions are clear, about 5-7 minutes.

Add the chickpeas, tomatoes, and coconut milk. 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.

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Cauliflower and Chickpea Coconut Curry