Prep Time – 10 min
Total Time – 60 min
Servings – 4
Ingredients:
- 1 head of cauliflower (chopped into bite sizes)
- 1 can of chickpeas (15 oz) fully drained
- 1 large yellow onion (diced)
- 1 cup of gluten-free vegetable broth
- 1 can of coconut milk
- ½ cup of chopped cilantro
- 2 tablespoons of coconut oil
- 4 cloves of garlic minced
- 1 tablespoon of olive oil
- 1 tablespoon of freshly grated ginger
- 1 tablespoon of lime juice
- 2 tablespoons of curry powder
- 1 teaspoon each of turmeric and cumin powders
- ¼ teaspoon of cayenne powder
Instructions:
- Pre-heat oven to 425 F. In a bowl toss the cauliflower and chickpeas with the olive oil and spread onto a lined baking sheet.
- Put into the oven and roast for about 25 minutes or until the cauliflower is slightly brown and the chickpeas have a slight crispiness.
- In a large pot heat the coconut oil on medium heat and add the onion. Cook for 5 mins.
- Add the garlic and ginger and cook for 1 minute more. Mix in the curry, turmeric, cayenne and cumin forming a paste.
- To the paste, add the vegetable broth and coconut milk.
- Add to the pot the roasted cauliflower and chickpeas. Bring to a simmer for about 15 minutes.
- When done stir in the lime juice and add the cilantro.
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Yours in health,
Dr. Pat Nardini, Naturopathic Doctor
320 Danforth Ave suite 206,
Toronto, ON, M4K 1N8
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Dr. Pat Nardini, ND is a licensed doctor of naturopathic medicine in Toronto, Ontario. He offers science based natural health solutions with a special focus on thyroid conditions.