Chickpea Cauliflower Curry
2 cloves garlic, minced
1 tbsp ginger, minced
1 medium onion, chopped
3 cups cauliflower florets
2 tsp Garamond masala
1 tbsp coconut oil
2 tsp cumin
1 tsp paprika
1 tsp turmeric
1 tbsp curry powder
1 can coconut milk
1 14-ounce can diced tomatoes
1 14-ounce can chickpeas, drained and rinsed
Juice of 1/2 lemon
Salt to taste
-Sauté garlic and onion in coconut oil until fragrant.
-Add cauliflower and spices. Stir to coat.
-Add coconut milk, tomatoes, nut milk and chickpeas.
-Simmer over medium heat for 20 mins, stirring frequently.
-Add lemon juice and salt to taste.
-Serve over rice and top with fresh cilantro.
*recipe adapted from Earth of Maria