Chickpea & Cauliflower Curry ★★★★★2 reviews

Ingredients

• 1 Tbsp unrefined coconut oil
• 1 yellow onion (chopped)
• Small thumb of minced ginger
• 1 Tbsp garlic puree
• 2 Tbsp mild curry powder
• 2 cups of vegetable broth
• 2 Tbsp amino braggs (soy/tamari)
• 2 Tbsp pure maple syrup
• 2 Tbsp tomato paste
• 450g / 1lb gold potatoes chopped
• 1 large carrot chopped
• 1 cauliflower chopped
• 1 can chickpeas
• 1 cup full fat coconut milk
• 1/4 cup chopped cilantro

Method

1. Melt coconut into the pan. Add in onions then sauté until they start to brown
2. Add ginger & garlic, cook for a minute
3. Add curry powder, soy sauce, maple syrup, tomato paste
4. Add potatoes, carrot and vegetable broth. Cover pot and bring to a boil
5. Once at a boil reduce the heat and pull the lid back a little to vent, cook for 10 minutes
6. Add cauliflower, chickpeas, coconut milk, and cilantro
7. Cook for another 7 minutes and serve over any grain, I use black rice or any rice