Once again- a simple recipe that packs a punch of flavor and nutrition without clobbering the pocket book or stealing time.
1 TBSP coconut or avocado oil (these oils tolerate high heat)
2 tsp curry powder
2 tsp garam masala (can make it without, just add a bit more curry)
salt to taste
3-5 cloves minced garlic
2 tsp fresh grated ginger
1 diced onion
1 head chopped cauliflower
2 cans garbanzo beans
2 cans diced tomatoes
1 can coconut milk (or chicken broth or water- it’s good either way)
½ bunch fresh cilantro
Sauté curry powder, garam masala, garlic and ginger in the oil for 30 seconds
Add diced onion and continue to stir until onion is soft (2-3 minutes).
Add all other ingredients and simmer for 20 minutes until cauliflower is tender.
Garnish with fresh chopped cilantro and pepper flakes.
We like to serve over rice- also amazing with pita or naan.
Opt: add 1-2 cups fresh corn or squash (great way to use up leftoversJ)
This makes a big batch (we feed a lot of people around here- it’s also great as left over lunches.) If for some sad reason you don’t enjoy leftovers and the freedom they allow, then by all means just cut the recipe in half:)