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Cauliflower and Chickpea Curry
Ingredients
  • 1 teaspoon canola oil
  • 2 teaspoons garam masala
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric
  • 1 garlic clove, chopped
  • 1 teaspoon fresh ginger, finely chopped or grated
  • 1 small head of cauliflower (about 3 ½ cups), cut into florets
  • 1 cup low sodium cooked chickpeas, rinsed and drained
  • salt and pepper to taste
  • 1 cup low sodium canned crushed tomatoes
  • 1 cup coconut milk
  • chopped cilantro for garnish (optional)
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