Coconut Curry with Chickpeas & Cauliflower

I really don't know what took me so long...   I had snagged this recipe out of a friend's cookbook years ago, but only recently did I get around to trying it out.  What was I waiting for, I now ask myself.

It's WONDERFUL!  Comfort food at its best.   AND loaded with anti-cancer ingredients (onion, carrot, cauliflower, legumes, and curry powder.) 

Don't wait as long as I did to discover this little culinary treasure!  Try it for yourself.  Soon. 

 2 teaspoons organic, raw, unrefined coconut oil

1 yellow onion, minced

1 carrot, thinly sliced

1 small head cauliflower, chopped into florets (about 3 cups)

1 cup low-sodium vegetable broth

2 tablespoons curry powder, or to taste

1 1/2 cups cooked or 1 can (15 ounces, or 428 g) chickpeas, drained and rinsed

1 can (13 1/2 ounces, or 400 ml) organic coconut milk

Sea salt and freshly ground black pepper, to taste

Heat coconut oil in a large saucepan over medium heat.  Add the onion and cook until translucent (about 5 minutes), stirring occasionally.

Add the carrot, cauliflower, vegetable broth, and curry powder, and continue cooking for another 10 minutes. 

Stir in the chickpeas, and coconut milk, and season with salt and pepper.

Cook for an additional 10 minutes, until the curry mixture thickens and the vegetables are tender.

For a complete protein, serve over brown rice or quinoa.  Garnish with grape tomato halves for a splash of color!

Serves  4.