Cauliflower and Chickpea Coconut Curry

A wonderful vegetarian curry that cooks up quite quickly, perfect for a weeknight dinner on a cold winter's day. 

Ingredients:
Serves 4

• 1 tbsp coconut oil 
• 1 medium onion, diced 
• 2 cloves garlic, minced 
• 1/2 inch ginger, peeled and minced 
• 1/2 tbsp garam masala 
• 1 tsp ground coriander 
• 1/2 tsp ground cumin 
• 1/2 tsp ground turmeric 
• 1 (400g) can chickpeas, drained and rinsed
• 1 (400ml) cans diced tomatoes 
• 200ml coconut milk 
• 1/2 medium head cauliflower, broken into florets 
• Salt and pepper to taste 
• 2 tbsp chopped cilantro 
• Cooked rice or naan for serving 

Directions:
Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook until softened, about 5 to 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. 

Adapted from Original Recipe