This curry dish is so flavorful! Wholesome ingredients, offering great nutrition in a delicious vegan dish!
1/4 tsp black pepper
1 head of cauliflower medium, chopped to florets
1 can of chickpeas 15 oz, drained & rinsed
1 can of coconut milk 13.5oz, lite
1 Tbsp coconut oil
1/2 tsp cumin
1 tsp curry powder
1 Tbsp garlic minced
1 cup onions chopped
1/2 tsp salt
Preheat oven to 425F.
Blanch cauliflower in boiling water for 2-3 minutes (this step can be skipped if you like your final product more firm).
In a large saucepan, heat coconut oil and saute´ onions and garlic until tender, a few minutes.
Add in coconut milk, curry, cumin, salt & pep. Allow to simmer for about 5 minutes, letting all of those flavors come together. It will smell tasty!
Add your cauliflower and chickpeas, coating thoroughly in the flavorful sauce.
Transfer to a baking dish (9×13
Stir halfway through. Also, about 30 minutes into it, and if it’s beginning to brown too much you can cover in foil for the remaining 10 minutes.
Serve alone, or on your favorite grain! I love red quinoa for the color!
Serving: 3/4 cup
yields 6 servings