Ingredients:
- 1 head of cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (13.5 oz) coconut milk
- 2-3 tablespoons curry paste
- 1 onion, chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
Instructions:
- In a large skillet or saucepan, heat 2 tablespoons of oil over medium heat.
- Add the chopped onion, minced garlic, and grated ginger to the skillet. Sauté until the onion is soft and translucent.
- Add the cauliflower florets and drained chickpeas to the skillet, stirring to combine with the onion, garlic, and ginger.
- Pour in the coconut milk and add the curry paste to the skillet. Stir well to combine all the ingredients.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer gently until the cauliflower is tender, stirring occasionally, about 15-20 minutes.
- Once the vegetables are tender and the flavors have melded together, remove the skillet from the heat.
- Serve the cauliflower and chickpea curry hot, either on its own or with rice or naan bread.
- Enjoy your flavorful and satisfying cauliflower and chickpea curry!