Cauliflower, chickpea and coconut curry

cauliflower, chickpea, and coconut curry:

Ingredients

• 1 medium cauliflower, broken into florets
• 1 can (14 oz) chickpeas, drained and rinsed
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (optional)
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)

Instructions

1. Heat oil in a pan: Heat oil in a large pan over medium heat.
2. Soften the onions: Add the chopped onions and cook until softened, about 5 minutes.
3. Add the garlic and ginger: Add the minced garlic and grated ginger and cook for 1 minute.
4. Add the spices: Add the curry powder, cumin, turmeric, and cayenne pepper (if using) and cook for 1-2 minutes, stirring constantly.
5. Add the cauliflower and chickpeas: Add the cauliflower florets and chickpeas and cook for 5 minutes, stirring occasionally.
6. Add the coconut milk and broth: Add the coconut milk and vegetable broth and bring the mixture to a simmer.
7. Cook the curry: Reduce the heat to low and cook the curry, covered, for 15-20 minutes, or until the cauliflower is tender.
8. Season and serve: Season the curry with salt and pepper to taste. Serve hot, garnished with chopped fresh cilantro (if desired).

Tips and Variations

• Use different types of vegetables, such as bell peppers or carrots, for added flavor and nutrients.
• Add some heat to the curry with red pepper flakes or sriracha.
• Use different types of milk, such as almond or soy milk, for a non-dairy version.
• Experiment with different spices, such as garam masala or paprika, for added depth of flavor.
• Serve the curry with steamed rice, naan bread, or roti for a complete meal.

Nutrition Information (approximate)
Per serving:

• Calories: 400-500
• Fat: 20-25g
• Saturated fat: 10-12g
• Cholesterol: 0mg
• Sodium: 400-500mg
• Carbohydrates: 40-50g
• Fiber: 10-12g
• Sugar: 10-12g
• Protein: 15-20g

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