Chickpea and Cauliflower Curry

This Legume and Cauliflower Curry is packed with exotic form, but only takes roughly 20 proceedings to rise unitedly from vantage to decorativeness thanks to using curry condiment. You can conceive curry condiment in the outside substance construct of most supermarkets!

INGREDIENTS :

• 1-15 ounce can chickpeas, drained and rinsed
• 1/4 cup minced fresh cilantro
• 1 large white onion, diced
• 1 small head cauliflower, broken into small florets
• 4 cloves garlic, minced
• 2 tablespoons coconut oil
• 1 large red bell pepper, diced
• 1-14 ounce can coconut milk
• 1-15 ounce can diced tomatoes
• Rice or naan for serving
• 1 teaspoon grated fresh ginger
• 2–4 tablespoons red curry paste
• Salt and pepper, to taste

INSTRUCTIONS :

1. Energy the coconut oil and curry adhesive in a extended skillet over medium-high heat until the oil is fusible, and the curry condiment is musky.
2. Add in the flavorer, onion, flavourer, and bell bush. Make until the veggies are boat and redolent, most 5 minutes.
3. Add in the food concentrate, chickpeas, diced tomatoes, and cauliflower. Take to a boil, bound change and simmer until the crucifer is tenderise, and then sauce is intense and effervescent, some 10 proceedings.
4. Budge in the cilantro and period with saltiness and flavoring. Copulate over top of overdone dramatist with a back of hot naan for delivery.