Chickpea Curry with Cauliflower

Ingredients:

2 onions (I only used 1)
5 cloves of garlic
1 inch of minced ginger
2 cans of chickpeas (liquid included)
1 15 oz can of diced tomatoes
1 15 oz can of coconut milk
1-2 Tbls curry powder
1 tsp turmeric
3 tsp. tamari or soy sauce
1/2 of a small cauliflower or whatever other veggie  you like. This is pictured with a row of steamed kale.

Instructions:

Saute the onion until transparent, add the minced garlic and ginger, and cook for 30 seconds.  Pour in the rest of the ingredients, and stir them together.  Cook on low for 6-8 hours, or high for 4.

Serve over rice.

This recipe is so easy, and so yummy!

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