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:

  1. In a large skillet or saucepan, heat 2 tablespoons of oil over medium heat.
  2. Add the chopped onion, minced garlic, and grated ginger to the skillet. Sauté until the onion is soft and translucent.
  3. Add the cauliflower florets and drained chickpeas to the skillet, stirring to combine with the onion, garlic, and ginger.
  4. Pour in the coconut milk and add the curry paste to the skillet. Stir well to combine all the ingredients.
  5. 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.
  6. Once the vegetables are tender and the flavors have melded together, remove the skillet from the heat.
  7. Serve the cauliflower and chickpea curry hot, either on its own or with rice or naan bread.
  8. Enjoy your flavorful and satisfying cauliflower and chickpea curry!