4.9
(8)
Your folders
Your folders
Export 12 ingredients for grocery delivery
Step 1
Heat the coconut oil in a large pot over medium-high heat. Add the onion and cook until it turns golden, about 7 minutes. Add the ginger and garlic and cook for 2 more minutes. Add the curry powder and turmeric and cook for 1 minute more.
Step 2
Add the tomatoes, coconut milk, salt, and pepper to the pot and mix well. Add the cauliflower and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes, until the cauliflower is tender.
Step 3
Stir the chickpeas into the curry and serve with a little cilantro sprinkled over the top.
Your folders
ellerepublic.de
4.5
(17)
55 minutes
Your folders
purelykaylie.com
20 minutes
Your folders
thehappylentils.com
15 minutes
Your folders
ellerepublic.de
5.0
(1)
55 minutes
Your folders
inspirededibles.ca
5.0
15
Your folders
ciaoitalia.com
15 minutes
Your folders
smittenkitchen.com
Your folders
naturallyella.com
5.0
(3)
25 minutes
Your folders
bbcgoodfood.com
20 minutes
Your folders
kasiakines.com
Your folders
kasiakines.com
Your folders
cooking.nytimes.com
5.0
(863)
Your folders
lastingredient.com
5.0
(2)
Your folders
skinnytaste.com
5.0
(2)
Your folders
foodnetwork.com
40 minutes
Your folders
bbc.co.uk
4.0
(10)
1 hours
Your folders
inspiredtaste.net
5.0
(24)
Your folders
eatingwell.com
4.3
(3)
Your folders
familystylefood.com
5.0
(6)
30 minutes