Chickpea and Cauliflower Coconut Curry

This vegan curry is an EXPLOSION of awesome flavor. And the best part? It only takes about 20 minutes to make! Serve it up with some warmed naan, and you’ve got yourself an amazing healthy dinner that the whole family with love.

Cauliflower & Chickpea Coconut Curry

Ingredients
2 Tbsp extra virgin olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1/2 lemon, juiced
2 Tbsp fresh ginger, minced
1-2 Tbsp red curry paste (according to spice preference)
2 cups coconut milk, canned (we use full fat)
1 Tbsp curry powder
1 Tbsp maple syrup
1 Tbsp tamari or soy sauce
1/2 tsp sea salt
1/2 head cauliflower (chopped)
1 can chickpeas (rinsed and drained)
Cooked rice (brown rice or jasmine)
Cilantro and lime wedges for garnish

Instructions
Heat olive oil in a large dutch oven over medium heat.

Add onions, garlic, sea salt and ginger. Sauté for 2-3 minutes, stirring frequently.

Add curry paste and stir. Cook for 2 minutes more.

Add curry powder, coconut milk, lemon, maple syrup and tamari and stir. Stir well and bring to a simmer over medium heat.

Once simmering, add cauliflower and chickpeas and simmer under low to medium-low heat for 10-15 minutes, stirring occasionally, to soften the cauliflower and chickpeas and infuse them with curry flavor. Serve over cooked brown rice or jasmine rice. Garnish with fresh cilantro.