Cauliflower and Chickpea Curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pan, heat the coconut oil / ghee over medium heat.

Step 2

Add the chopped onion and cook until softened, about 5 minutes.

Step 3

Add the minced garlic and grated ginger to the pan and cook for an additional 2 minutes.

Step 4

Add the cauliflower to the pan and stir to combine with the onions, garlic, and ginger.

Step 5

Add the ground turmeric, cumin, coriander, and cayenne pepper to the pan and stir to coat the cauliflower in the spices.

Step 6

Pour in the coconut milk and vegetable broth and stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, or until the cauliflower is tender.

Step 8

Add the chickpeas to the pan and stir to combine. Cook for an additional 5 minutes.

Step 9

Divide the cauliflower and chickpea curry among six serving bowls and garnish with chopped fresh cilantro.

Step 10

Serve with basmati rice.