Chickpea And Cauliflower Curry With Brown Rice



  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.