Yields 6 servings
Ingredients:
2 tablespoons canola oil
2 medium onions
2 cloves garlic
1 teaspoon grated fresh ginger
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 cauliflower, cut into florets
28 ounce can crushed tomatoes
1 cup frozen peas
15 ounce can chickpeas
½ cup light coconut milk
1 tsp salt
Instructions:
Heat oil in a large saucepan and saute onion, garlic, and ginger until soft. Add spices and saute one more minute. Add the cauliflower and fold to combine.
Add tomatoes and bring mixture to a boil, reduce heat, and simmer until cauliflower is just tender.
Add peas, chickpeas, coconut milk, and season with salt. Heat through and serve with rice.
Tips:
To add some extra flavor, squeeze fresh lime juice over the top before eating.
Can also be served with roti or naan bread.