Chickpea and Cauliflower Curry

Yield: 4 servings

Portion size: 2 cups (260 g)

Preparation time: 30 minutes

Cook time: 1 hour

Total time: 1 hour & 30 minutes

Ingredients:

• 4 cups chickpeas, cooked

• 1 can coconut milk (4o0ml)

• 1 tablespoon madras curry powder

• ½ teaspoon turmeric

• 1 bay leaf

• 1 teaspoon cardamom

• 1 teaspoon black pepper

• ¼ red onion, chopped

• 2 tablespoons garlic, minced

• 1 teaspoons ginger, minced

• ¼ teaspoon salt

• 2 tablespoons canola oil

• 1 teaspoon cumin

• 1 teaspoon coriander

• 1 plum tomato, diced

• 2 cups cauliflower florets, cut into small bit sizes

• 1 tablespoon lemon juice

• 1 tablespoon fresh cilantro, chopped

• 2 teaspoons cornstarch (optional)

• water

Directions:

1. Mix curry and turmeric with 4 tablespoons of water; set aside.

2. Heat oil in a pot over medium-high heat. Add, garlic and cook until browned.

3. Add curry mixture and keep stirring to evenly distribute. Allow to simmer.

4. Once the curry mixture begins to simmer, add chickpeas and cauliflower. Fold (stir) chickpea and cauliflower in curry mixture. Keep stirring until well coated.

5. Add water, enough to completely cover the contents of the pot and bring to a boil.

6. Add salt, onion, ginger, bay leaf, cardamom, cumin, coriander, black pepper, tomatoes, lemon juice and cilantro. Stir to combine.

7. Add coconut milk then cover pot and reduce heat. Allow to simmer for another 25- 30 minutes, stirring occasionally.

8. Optional: Combine cornstarch and water in a small bowl. Add to curry slowly, stirring constantly. Allow to boil for 5 minutes

9. Remove bay leaf once curry is cooked.

Serving suggestions:

Serve with rice, quinoa or pita bread.