Coconut Chickpea Curry
Ingredients
- 1 tbsp oil
- 1-inch ginger, chopped
- 2 cloves garlic, minced
- 1/2 yellow onion, thinly sliced
- 2 tsp whole cumin seeds
- 1 tsp ground coriander seeds
- 1/4 tsp ground cinnamon
- 1 tbsp tomato paste
- 1/2 head cauliflower, cut into florets
- One 15-oz. can diced tomatoes
- One 15-oz. can coconut milk
- One 15-oz. can chickpeas, rinsed and drained
- Juice from 1/2 lemon
Preparation
Sauté onion, garlic, and ginger in oil for 3-4 min
Until onion is soft
Sprinkle in a bit of salt
Add spices and toast for 1 min
Stir in tomato paste and cauliflower until cauliflower is coated
Pour in diced tomatoes and coconut milk
Bring to a low boil, then reduce heat to simmer for 10 minutes
Season with salt
Pour in chickpeas and cook for an additional 5 min
Until chickpeas are warmed through
Season with more salt if needed and squeeze in 1/2 lemon
Serve and garnish with fresh cilantro