Yields 6 servings

Ingredients:

2 tablespoons canola oil
2 medium onions
2 cloves garlic
1 teaspoon grated fresh ginger
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 cauliflower, cut into florets
28 ounce can crushed tomatoes
1 cup frozen peas
15 ounce can chickpeas
½ cup light coconut milk
1 tsp salt

Instructions:

Heat oil in a large saucepan and saute onion, garlic, and ginger until soft. Add spices and saute one more minute. Add the cauliflower and fold to combine.

Add tomatoes and bring mixture to a boil, reduce heat, and simmer until cauliflower is just tender.

Add peas, chickpeas, coconut milk, and season with salt. Heat through and serve with rice.

Tips:

To add some extra flavor, squeeze fresh lime juice over the top before eating.

Can also be served with roti or naan bread.

 

 

 

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