Cauliflower Chickpea Curry

I haven't been feeling well and couldn't really eat much today, but I still wanted to make something tasty! I have definitely been eating out too much this week. This recipe is so simple (and helps me use up that last can of chickpeas). Feel free to add any extra vegetables or even change the chickpeas to shrimp or chicken. You can also spice it up with some sriracha if you're into that!

Ingredients:

1 onion

1 head of cauliflower

3 garlic cloves

4 medium sized tomatoes (I bought the ones on the vine)

1 16oz can of chickpeas

1 can of coconut milk

1 cup of water

1 tbps curry powder

1 tsp ginger

salt

pepper

Parsley

Directions:

1) Heat oil in a skillet over medium-low heat. Chop the onion and saute for about 5 minutes. While the onion is cooking, rinse and cut the head of cauliflower into small bite size pieces. Add the cauliflower to the pan and cook for an additional 7-10 minutes, or until the cauliflower is cooked through. 

2) Add the mashed garlic cloves, stir and cook for about one minute. 

3) Combine the tomatoes (chopped into small pieces), can of chickpeas, coconut milk, water, curry powder, and ginger. Let simmer for about 10 minutes. Season to taste with salt and pepper, then garnish with parsley.

*Place on top of basmati rice or your favorite naan bread.