Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 1/2 tablespoons yellow curry powder
- 3/4 teaspoon turmeric
- 2 teaspoons cumin
- 1/4 teaspoon ground coriander
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper optional
- 1 large head cauliflower cut into florets
- 1 can (14-ounce) diced tomatoes
- 1 can (14-ounce) chickpeas drained and rinsed
- 2 cans (14-ounce) coconut milk
- 1/2 cup vegetable broth
- Salt to taste
- 1 tablespoon lime juice
- Lime wedges for serving
- Fresh cilantro chopped for garnish
Instructions
- Add oil to a large pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and ginger, cooking until fragrant, about 1 minute.
- Stir in curry powder, turmeric, cumin, coriander, cinnamon, and cayenne pepper, cooking for another minute until spices are well combined and aromatic.
- Add cauliflower, diced tomatoes, chickpeas, vegetable broth, and coconut milk to the pot. Stir well to combine. Season with salt to taste.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, or until the cauliflower is tender. Adjust seasoning as needed and stir in lime juice.
- Remove from heat. Garnish with fresh cilantro and lime wedges before serving. Serve hot with rice or naan bread.
