Israeli Cauliflower and Chickpea Curry

Ingredients

• Cooked rice or naan bread - For serving
• Fresh cilantro - For garnish
• Salt - To taste
• Cayenne pepper - 1/2 teaspoon
• Turmeric - 1 teaspoon
• Cumin - 1 teaspoon
• Curry powder - 2 tablespoons
• Coconut milk - 1 can
• Tomatoes - 2 medium, diced
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1 large, diced
• Chickpeas - 1 can, drained and rinsed
• Cauliflower - 1 head, cut into florets

Instructions

1. Heat some oil in a large pan over medium heat.
2. Add the diced onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for another minute.
4. Add the cauliflower florets, chickpeas, diced tomatoes, coconut milk, curry powder, cumin, turmeric, cayenne pepper, and salt. Stir well to combine.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it cook for about 20 minutes, or until the cauliflower is tender.
6. Taste and adjust the seasoning if needed.
7. Serve the Israeli cauliflower and chickpea curry over cooked rice or with naan bread.
8. Garnish with fresh cilantro before serving.