Chickpea and Cauliflower Curry

wholefully.com

Megan Epperson Bradham

Focus on whole food-plant based recipes that are easy to make in large batches for meal prepping!

2 tablespoons coconut oil

2 to 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, cauliflower rice, and/or naan for serving

Directions at wholefully.com

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