Chickpea Coconut Curry with Cauliflower
Equipment
- Large skillet
- Knife
- Cutting board
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 medium head cauliflower, cut into florets
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (14-ounce) can full-fat coconut milk
- 1/2 teaspoon salt
- Cooked rice, for serving
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the coconut oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it starts to soften.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the curry powder and ground cumin. Stir for 30 seconds to toast the spices lightly.
- Add the cauliflower florets and chickpeas to the skillet. Pour in the coconut milk and add the salt. Stir everything to combine.
- Bring the mixture to a gentle simmer. Cover the skillet and cook for 12 to 15 minutes, stirring once or twice, until the cauliflower is tender.
- Serve the curry over cooked rice and top each portion with chopped cilantro.
Notes
Simmer the curry uncovered for the last few minutes if you want a thicker sauce. Leftovers reheat well on the stove with a splash of water to loosen the sauce. Use frozen cauliflower florets in a pinch, but add them straight from the bag and extend the simmer time by 3 minutes.
Course: Main Course
Cuisine: Indian
Equipment: Large skillet, Knife, Cutting board
Cuisine: Indian
Equipment: Large skillet, Knife, Cutting board