Coconut Curry with Chickpeas and Vegetables

Ingredients

• Carrots

  Raw

  122g

• Cauliflower

  Raw

  130g

• Onions

  Raw

  70g

• Garlic

  Raw

  5g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  240g

• Coconut oil

  15g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  200g

• Salt

  Himalayan Pink Salt

  1g

• Curry powder

  Spices

  10g

Directions

1. Heat the coconut oil in a large pot or skillet over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
2. Add the cauliflower florets and sliced carrot to the pot, and cook for a few minutes until they start to soften. Sprinkle the curry powder over the vegetables and stir well to coat them.
3. Pour in the coconut milk and add the drained chickpeas. Season with salt and pepper. Bring the mixture to a simmer and let it cook for about 10-15 minutes, or until the vegetables are tender. Adjust the seasoning if needed.
4. Serve the coconut curry over cauliflower rice or with a side of salad. Garnish with fresh cilantro or other greens.
5. Cooking Tips: Adjust the amount of curry powder according to your desired level of spiciness. Feel free to add other spices or herbs to enhance the flavor of the curry, such as turmeric, cumin, or ginger.