

CAULIFLOWER AND CHICKPEA CURRY
2 tablespoons coconut oil
2 – 4 tablespoons red curry paste
1 teaspoon grated fresh ginger
1 large white onion, diced
4 cloves garlic, minced
1 large red bell pepper, diced
1 x 14 ounce can coconut milk
1 x 15 ounce can chickpeas, drained and rinsed
1 x 15 ounce can diced tomatoes
1 small head cauliflower, broken into small florets
¼ cup minced fresh cilantro
salt and pepper, to taste Continue reading












