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Chickpea And Cauliflower Curry With Brown Rice

Ingredients

• 2 tbsp coconut oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 inches fresh ginger, peeled and minced
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 can diced tomatoes
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 1 medium cauliflower, cut into florets
• 2 tsp garam masala salt and pepper
• handful of chopped cilantro, plus more for garnish

Directions

1. In a Dutch oven, heat the coconut oil over medium heat.
2. Add the onions, garlic and ginger and cook, stirring often, for 8 to 10 minutes, until softened.
3. Stir in the coriander, cumin, cinnamon and turmeric and cook, stirring, until they are fragrant, about 1 minute.
4. Add the tomatoes with their juice, chickpeas, coconut milk and cauliflower.
5. Increase the heat and bring to a boil, then reduce the heat to low.
6. Cover and simmer for about 15 minutes.
7. Stir in the garam masala and cook, uncovered, for 5 to 10 minutes more, until the sauce thickens slightly.
8. Season with salt and pepper and stir in fresh cilantro.
9. Serve over brown rice and garnish with a bit more cilantro.

Attribution