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Cauliflower and Chickpea Curry Recipe

   
 

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     Cauliflower and Chickpea Curry

Category   Entrees - Maindishes
Sub Category   None
Servings   8

Ingredients
2 tablespoons coconut oil
1 large onion, diced
3 cloves garlic, minced
1-inch ginger, peeled and minced
1 tablespoon garam masala
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon turmeric
3 cups canned chickpeas
 
30 oz canned diced tomatoes
1 (14-ounce) can coconut milk
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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