Cauliflower and Chickpea Coconut Curry

veganhuggs.com

Armenianchick

1 large cauliflower , cut into bite-sized florets

2 tablespoons grapeseed oil , or preferred oil (plus more for roasting)

½ medium red onion , diced (sub yellow onion)

1 small serrano pepper , sliced (sub jalapeño or ½ teaspoon red pepper flakes)

4 cloves garlic , minced or chopped

1 tablespoon fresh ginger , grated (sub frozen or paste)

1 tablespoon curry powder , more if desired

1 14 ounce can diced tomatoes

2 to 3 teaspoons agave nectar (or any sweetener)

1 14 ounce can coconut milk , full-fat

1 15 ounce can chickpeas , rinsed and drained well

1 lime , juiced

⅓ cup cilantro , chopped (more for serving)

¾ teaspoon salt , more to taste (more for roasting)

Fresh cracked pepper , to taste

subheading: For Serving (Optional):

Naan

Rice (about 3 cups cooked)

Directions at veganhuggs.com

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