This was easy and delicious – served over rice or plain like I am having it today. Veggies and protein.
2 T olive oil
2 white onions, chopped
5 tsp curry powder
1 head cauliflower, cut into small florets
2 cans chick peas, drained
2 can diced tomatoes with green chilis
1 14 oz can light unsweetened coconut milk
s/p to taste
cilantro if desired
Heat onions in oil for about 8 minutes. Add in curry powder. Then the rest – bring to a boil, cover and simmer for about 20 minutes or until desired doneness.
This recipe is from May’s Bon Appetit magazine. Its a winner.