Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of coconut oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 large finely chopped onion and sauté for 5-7 minutes until it becomes translucent.

3. 3

   Stir in 3 minced cloves of garlic and 1 inch of grated fresh ginger, cooking for 1 minute until fragrant.

4. 4

   Add 1 teaspoon of turmeric powder, 2 teaspoons of ground cumin, 2 teaspoons of ground coriander, and 0.5 teaspoon of cayenne pepper, stirring constantly for 30 seconds to toast the spices.

5. 5

   Pour in 400 ml of full-fat coconut milk, 1 cup of vegetable broth, and 120 g of canned diced tomatoes, bringing the mixture to a gentle simmer.

6. 6

   Add 1 large head of cauliflower florets and 400 g of drained and rinsed chickpeas to the pot, stirring well to combine, and season with 1 teaspoon of salt.

7. 7

   Cover the pot and simmer for 15-20 minutes, or until the cauliflower is tender.

8. 8

   Garnish with fresh chopped cilantro before serving.