1 medium head cauliflower, broken into small florets
salt and pepper, to taste
chopped cilantro, optional
cooked rice or naan, or serving
Instructions
1) 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.
2) Stir in the spices and cook until they're
fragrant, about 1 minute.
3) 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.
4) 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.
Originally Submitted
10/15/2014
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