Kathryn Lovett's Blog-My Vegan Journey

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.



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