I have a great cauli and chickpea coconut curry recipe

•2 tablespoons coconut oil
•1 large onion, diced
•3 cloves garlic, minced
•1-inch ginger, peeled and minced
•1 tablespoon garam masala
•2 teaspoons ground coriander
•1 teaspoon ground cumin
•1 teaspoon ground turmeric
•2 (15-ounce) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
•2 (14.5-ounce) cans diced tomatoes
•1 (14-ounce) can coconut milk
•1 medium head cauliflower, broken into florets
•Salt and pepper to taste
•1/4 cup chopped cilantro
•Cooked rice or naan for 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. Stir in the spices and cook until they're fragrant, about 1 minute. 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. 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.

Posted By: Jumbo1 on August 15th 2016 at 16:59:40

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