Cauliflower Chickpea Curry

Enjoy more of this beautifully simple Ayurvedic curry without feeling sluggish or too full. In this Autumn dry and cold season, eating warm and nourishing foods will balance your body-mind constitution.

This nutrient dense meal will satisfy your taste buds while leaving you feeling light and energetic!

Serves: 4-6 meals

Prepping time: 10 minutes

Cooking time: 30 minutes

Ingredients:

- 2 tablespoons coconut oil

- 1 small can of organic tomato purée

- 1 teaspoon of grated fresh ginger

- 1 large onion, diced

- 4 cloves garlic, minced

- 1 small can of coconut milk

- 1 can of chickpeas, drained and rinsed

- 1 small head cauliflower, broken into small florets

- 1/4 cup minced fresh cilantro (optional)

- Salt and pepper, to taste

- Basmati rice for serving

Preparation:

- Heat the coconut oil in a large pan over medium-high heat until the oil is melted, and put the ginger, onion and garlic.

- Stir for 2-3 minutes until the onions and garlic are shiny.

- Add in the coconut milk, chickpeas, tomato purée, curry powder and cauliflower.

- Bring to a boil, then reduce the heat and simmer until the cauliflower is tender.

- Add salt & pepper.

- Add cilantro as a garnish.

- Serve over top of cooked basmati rice.

Bon Appétit!

Love, xoxo

Tara