Ingredients
The following ingredients have 6 Servings
- 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
Instruction
- 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.
