|10 min||30 min||6|
|1 tbsp||Extra virgin olive oil|
|2 tsp||Curry powder|
|1 medium||Yellow onion (cut in half, sliced across the grain)|
|1 piece, 1-inch||Ginger root (peeled, grated)|
|1 can (15oz)||Chickpeas, canned, drained (rinsed)|
|1 medium head||Cauliflower (cored, florets separated)|
|1 can (15oz)||Whole tomato, canned|
|1 tsp||Kosher salt|
|1/8 tsp||Black pepper|
|1 leaf||Bay leaf|
|1/2 cup||Cilantro (coriander) (chopped)|
|2 tsp||Mint, fresh (minced)|
1. Sauté curry powder and onion:
2. Add ginger, chickpeas, tomatoes, cauliflower, bay leaf, salt, pepper, water: Once the onions have softened, add the ginger and the chickpeas, toss to coat with everything.
3. Add the tomatoes, shredding the whole tomatoes with your fingers as you add them to the pot. Include any tomato juice from the can.
4. Add the cauliflower florets, the salt, pepper, bay leaf, and water. Simmer until cauliflower is cooked through: Bring to a simmer. Lower the heat and cover. Cook 15 to 18 minutes until the cauliflower is cooked through and tender.
5. Toss with cilantro and mint to serve: Remove from heat. Toss with fresh chopped cilantro and minced mint.
6. Serve with rice or rice pilaf. If you want dollop a little sour cream or plain yogurt over it (non-vegan option).
is a cruciferous vegetable which means that it is nutrient dense with cancer-fighting properties