Ingredients

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)

Directions

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!