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?Embarrassingly easy CHICKPEA CAULIFLOWER CURRY ?Hope your Friday rocks!!!?
?Recipe: Sauté 1 yellow onion in neutral oil or veggie broth until translucent, about 5-7 minutes. Add 3 minced garlic cloves, 2 deseeded minced green chilies, 1 heaping tbsp curry powder and sauté another minute until fragrant. Add 1-15oz can crushed tomatoes, 1 cup vegetable broth, 1 tsp maple syrup and stir well. Bring to a boil before reducing heat and simmer about 10 minutes. (Optional: transfer half of curry sauce to blender and blend until smooth. Return to saucepan.) Mix in 2 cups cooked chickpeas and 1 small head cauliflower florets (cut into bite-sized pieces). Simmer until cauliflower is just fork tender. Add desired amount of canned coconut milk and stir until warmed through. Salt to taste. Serve with chopped cilantro.
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