Chickpea and Cauliflower Curry

This Chickpea and Cauliflower Curry is packed with exotic flavor, but only takes about 20 minutes to come together from start to finish!

2 tablespoons coconut oil
2–4 tablespoons red curry paste
1 teaspoon grated fresh ginger
1 large white onion, diced
4 cloves garlic, minced
1 large red bell pepper, diced
1-14 ounce can coconut milk
1-15 ounce can chickpeas, drained and rinsed
1-15 ounce can diced tomatoes
1 small head cauliflower, broken into small florets
¼ cup minced fresh cilantro
Salt and pepper, to taste
Rice or naan for serving

View the full recipe at Back to Her Roots →