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cauliflower and chickpea coconut curry

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ohmyveggies.com
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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 6

Ingredients

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Instructions

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Heat the coconut oil in a large Dutch oven over medium heat. Add the onion, garlic, and ginger and cook until softened, 5-7 minutes. Stir in the spices and cook until they’re fragrant, about 1 minute. Add the chickpeas, tomatoes, coconut milk, and cauliflower. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Uncover and cook 5 minutes more, or until sauce has thickened slightly. Season with salt and pepper to taste and garnish each serving with cilantro.

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