1/2 yellow onion, chopped
3 garlic cloves, chopped
1 Tbsp coconut oil
1 head of cauliflower, rinsed and cut into florets
1 - 15.5 oz can of chick peas, drained and rinsed
1 - 14.5 oz can of diced tomatoes
1 - 14 oz can of coconut milk, full fat
1 tsp of yellow curry
1 tsp of ground turmeric
1/2 tsp of ground cumin
1/4 tsp garam masala
Salt to taste
Cilantro, chopped (optional)
In a medium sauce pot, heat 1 Tbsp coconut oil for 1 minute over a medium flame.
Add onion and garlic. Sauté for 2-3 minutes.
Add the remainder of the ingredients. Stir to combine completely.
Partially cover and let cook over a medium-low flame stirring occasionally for 15 mins (or until cauliflower is tender).
Salt to taste.
Top with chopped cilantro.
Serve hot and enjoy!