Israeli Cauliflower and Chickpea Curry

Ingredients

Cauliflower

1 head, cut into florets

Canned chickpeas

1 can (15 oz), drained and rinsed

Diced tomatoes

1 can (14 oz)

Coconut milk

1 can (13.5 oz)

Onion

1 medium, diced

Garlic

3 cloves, minced

Fresh ginger

1 tablespoon, grated

Cumin

1 teaspoon

Turmeric

1 teaspoon

Curry powder

1 tablespoon

Cayenne pepper

1/4 teaspoon (adjust to taste)

Salt

to taste

Oil

2 tablespoons (for cooking)

Cooked rice or naan bread

for serving

Fresh cilantro

for garnish

Instructions

1. In a large pan, heat the oil over medium heat.
2. Add the diced onion and sauté until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the cauliflower florets and chickpeas to the pan, followed by the diced tomatoes and coconut milk.
5. Sprinkle in the curry powder, cumin, turmeric, cayenne pepper, and salt. Stir well to combine all the ingredients.
6. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan and allow it to cook for about 20 minutes, or until the cauliflower is tender and the flavors have melded together.
7. Taste the curry and adjust the seasoning as needed.
8. Serve the curry hot over cooked rice or alongside warm naan bread.
9. Garnish generously with fresh cilantro before serving.