Chickpea and Cauliflower Coconut Curry

Ingredients

• 2 Tbsp extra virgin olive oil

• 1/2 of 1 yellow onion, chopped

• 2 cloves garlic, minced

• ½ lemon, juiced

• 2 Tbsp fresh ginger, minced

• 1-2 Tbsp red curry paste (according to spice preference)

• 2 cups light coconut milk, canned

• 1 Tbsp curry powder

• 1 Tbsp maple syrup

• 1 Tbsp tamari or soy sauce

• ½ tsp sea salt

• ½ head cauliflower (chopped)

• 1 can chickpeas (rinsed and drained)

• Cooked rice (brown rice or jasmine)

• Cilantro and lime wedges for garnish

Instructions

1. Heat olive oil in a large dutch oven over medium heat. Add onions, shallot, garlic, sea salt and ginger. Sauté for 2-3 minutes, stirring frequently.

2. Add curry paste and stir. Cook for 2 minutes more.

3. Add curry powder, coconut milk, lemon, maple syrup and tamari and stir. Stir well and bring to a simmer over medium heat.

4. Once simmering, add cauliflower and chickpeas and simmer under low to medium-low heat for 10-15 minutes, stirring occasionally, to soften the cauliflower and chickpeas and infuse them with curry flavor. Serve over cooked brown rice or jasmine rice. Garnish with fresh cilantro.
   
   
   

---