Cauliflower and Chickpea Curry

This is simple curry is one of my absolute favorites. It is a perfect blend of spicy and sweet and great for leftovers (which I had a lot of since the rest of the family wasn’t too pleased).

Ingredients

• 2 tablespoons olive oil

• 4 garlic cloves, minced

• 1 onion, chopped

• 1 tablespoon ginger, grated

• 1 teaspoon turmeric

• 1 teaspoon cayenne

• 1 teaspoon cumin

• 2 cans chickpeas, drained and rinsed

• 1 head cauliflower, chopped

• 2 cans coconut milk (full fat)

• 3 cups chicken or vegetable stock

• 1/4 cup mint, chopped

• Pita bread for serving

Instructions

1. Heat olive oil in a pot over medium heat. Add the onion, garlic, ginger, turmeric, cayenne, and cumin and cook for 5 minutes. Add the cauliflower and cook for about 10 minutes until they start to get tender. Add the chickpeas, coconut milk, and stock and simmer for 20 minutes.

2. Serve with mint and pita bread.

Takes 40 minutes

Serves 4-6