Chickpea and Cauliflower Curry
1 tablespoon canola oil
1/2 cup yellow onion, chopped
2 cloves garlic, minced
1 cup cauliflower florets
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can coconut milk
5 tablespoons Patak’s Curry Paste (mild)
2 cups cooked chickpeas or 1 can (15oz) chickpeas
1/4 cup cilantro, chopped
In a large, heavy skillet heat oil over medium heat. Add onion and cook for a few minutes. Add garlic and cook for an additional minute. Add cauliflower cook for 5 minutes or until lightly browned.
Add the rest of the ingredients. Bring to a simmer, cover and cook until cauliflower is tender. This takes about 15 minutes.
Add cilantro, stir and serve over brown rice.