Recipe | Cauliflower and Chickpea Coconut Curry

The last winter we spent in Wisconsin, I pretty much had a mental break over the weather. I worked on the University of Wisconsin campus and I took the bus to work, which meant that I had to walk several blocks to my building everyday in the wee early hours of the morning. And those wee early hours were cold! The wind and the snow and the sub-zero temperatures would make my face ache and by the time I got to the office, my toes would always be numb no matter how many pairs of socks I layered on. I was done! Done with winter!

Recipe

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 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
• ¼ cup chopped cilantro
• Cooked rice or naan for serving

Instructions

• 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.

Nutrition