Ingredients
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1 small head cauliflower
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2 tbsp coconut oil
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1 small onion
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1 tbsp minced garlic
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1 tbsp curry powder
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1 tsp cumin
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1 (15 oz) can garbanzo beans
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1 (14 oz) can coconut milk
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1 cup vegetable broth
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1 tbsp cornstarch
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1 cup frozen peas
Steps
1
Preheat a large Dutch oven to over medium heat. Cut the cauliflower into bite sized florets and dice the onion.
2
Add the coconut oil, onion, garlic, curry powder and cumin to the pot. Cook, stirring often, for 4-5 minutes or until onion is tender. Add the cut cauliflower and increase the heat to medium high. Cook until the cauliflower is lightly browned, another 3-4 minutes.
3
Drain and rinse the chickpeas and add to the pot with the coconut milk. Bring mixture to a boil. Whisk together the vegetable broth and cornstarch and add to the pot. Reduce heat to medium and simmer for 10 minutes or until cauliflower is tender.
4
Stir in the peas and cook for 1 minute to allow them to get hot. Bowl up and enjoy!
