Cauliflower and Chickpea Curry

• Bren and I used to make this when we lived at 21 East 2nd Street in NYC
• Adapted from OhMyVeggies.com

Ingredients

• 2 Tbsp neutral oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1-inch ginger, peeled and minced
• 1 Tbsp garam masala
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked)
• 2 cans (14.5 oz each) diced tomatoes
• 1 14-ounce can coconut milk
• 1 medium head cauliflower, broken into florets
• Salt and pepper to taste
• ¼ cup chopped cilantro
• Cooked rice or naan for serving

Directions

1. Heat the oil in a large Dutch oven over medium heat. Add the onion, garlic, and ginger and cook until softened, 5-7 minutes. Stir in spices and cook until fragrant, about 1 minute.
2. Add the chickpeas, tomatoes, coconut milk, and cauliflower. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Uncover and cook 5 minutes more, or until sauce has thickened slightly.
3. Season with salt and pepper to taste and garnish each serving with cilantro.