Cauliflower and Chickpea Coconut Curry

Ingredients

• Coconut oil

  2 tbsp or 27g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger root

  Raw

  1 tbsp or 6g

• Coriander seed

  Spices

  2 tsp or 4g

• Garam Marsala

  Spice

  1 tbsp or 100g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  30 oz or 851g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ¾ cup or 396g

• Cauliflower

  Raw

  1 head small or 265g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Brown rice

  Long-grain, raw

  3 cup or 555g

Directions

1. Cut cauliflower into florets. Dice onion. Mince garlic. Drain and rinse chickpeas.
2. Heat the coconut oil in a large Dutch oven over medium heat. Add the onion, garlic, and ginger, and cook until softened, 5-7 minutes. Stir in the spices and cook until they're fragrant, about 1 minute. Add the chickpeas, tomatoes, coconut milk, and cauliflower. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Uncover and cook 5 minutes more, or until sauce has thickened slightly. Season with salt and pepper to taste and garnish each serving with cilantro.
3. Steam rice as per package directions. Serve with the curry and enjoy!

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