6 Servings 30 min Cook
2 Tbsp Coconut Oil
1 Large Onions
3 Cloves, minced Garlic
1 Tbsp Ginger Root
2 Tsp Coriander Seed
1 Tbsp Garam Marsala
1 Tsp, ground Cumin
1 Tsp Turmeric
30 Oz Chickpeas
3 1/2 Cup Tomatoes
1 3/4 Cup Coconut Milk
1 Head small (4" dia.) Cauliflower
1 Dash Salt
1 Dash Pepper
1 Cup Fresh Cilantro
3 Cup Brown Rice
Cut cauliflower into florets.
Dice onion.
Mince garlic.
Drain and rinse chickpeas.
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.
Steam rice as per package directions.
Serve with the curry and enjoy!
