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Cauliflower, Chickpea & Coconut Curry

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes

Equipment

  • Medium pot

Ingredients

  • 2 tbsp coconut oil
  • 1 large onion diced
  • 3 cloves garlic chopped
  • 1- inch ginger peeled and minced
  • 1 tsp each of ground cumin ground turmeric, and garam masala
  • 1 can of chickpeas drained and rinsed (or 1.5 cups cooked chickpeas)
  • 1 can diced tomatoes
  • 1 can of either full fat my preference or “lite” coconut milk
  • 1/2 large head cauliflower broken into florets
  • Sea salt to taste
  • 1/4 cup chopped cilantro

Instructions

  • Heat the coconut oil in a medium pot.
  • Saute the onion, garlic, and ginger and cook until softened, 2-3 minutes.
  • Add all of the the spices stirring for about 1 minute.
  • Add the chickpeas, tomatoes, coconut milk, and cauliflower.
  • Bring the temperature up so that the stew comes to a quick boil, then reduce heat to a simmer and cook for 25 minutes.
  • Be careful when cooking as it can easily scorch, so stir regularly.
  • Salt to taste.
  • Serve over whole grain rice with a topping of fresh cilantro.

Notes

Makes 4 servings as a side dish, 2 + servings as a main protein. This recipe is easy to double for a bigger gathering. Everyone will LOVE it!