Indian Chickpea and Cauliflower Curry | Flavor of India

Preparing the ingredients: Peel and finely chop the yellow onion. Crush the garlic and finely grate the fresh ginger. Break the cauliflower into small, bite-sized florets, and rinse the canned chickpeas under cold running water.

Sautéing the aromatics: In a deep frying pan or large saucepan, melt the coconut oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the garlic, ginger, curry powder, turmeric, and ground cumin, stirring continuously for 1 minute to release the spices' aromas.

Cooking the curry: Add the cauliflower florets and chopped tomatoes to the pan, stirring well to coat them in the flavorful sauce. Pour in the coconut milk and add the sea salt. Reduce the heat to low, cover with a lid, and simmer for 12-15 minutes until the cauliflower becomes tender.