Cauliflower and Chickpea Coconut Curry | Recipe Cart

Name: Cauliflower and Chickpea Coconut Curry | Recipe Cart
Ingredients: 1 large cauliflower (, cut into bite-sized florets); 2 tablespoons grapeseed oil (, or preferred oil (plus more for roasting)); 1/2 medium red onion (, diced (sub yellow onion)); 1 small serrano pepper (, sliced (sub jalapeño or 1/2 tsp red pepper flakes)); 4 cloves garlic (, minced or chopped); 1 tablespoon fresh ginger (, grated (sub frozen or paste)); 1 tablespoon curry powder (, more if desired); 1 14 ounce can diced tomatoes; 2-3 teaspoons agave nectar ((or any sweetener) ); 1 14 ounce can coconut milk (, full-fat); 1 15 ounce can chickpeas (, rinsed and drained well); 1 lime (, juiced ); 1/3 cup cilantro (, chopped (more for serving)); 3/4 teaspoon salt (, more to taste (more for roasting)); Fresh cracked pepper (, to taste ); Naan; Rice ((about 3 cups cooked))

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Delicious Cauliflower and Chickpea Coconut Curry in just 40 minutes! Roast cauliflower, sauté onions, and simmer with curry spices for a vegan meal that's both flavorful and healthy. Perfect for a...

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