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Cauliflower and Chickpea Curry Recipe

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This recipe for Cauliflower and Chickpea Curry is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tablespoons olive oil
1 lb pork/bacon sausage
2 onions, cut into 1/2 inch dice
7 teaspoons curry powder

1 large head cauliflower, broken into small florets
2- 15 oz. can garbanzo beans
2- 10 oz. cans diced tomatoes with green chiles
1- 14 oz. can coconut milk
1/2 cup chopped fresh cilantro, optional
salt
pepper
cayenne pepper
Directions:
Directions:
Brown sausage in a 4 qt dutch oven and heat over medium high heat. Remove, drain grease.

Add two tablespoons olive oil to dutch oven, Add the onions and saute until golden, about 8 minutes. Sprinkle the curry powder over and stir for about 30 seconds - you should be able to smell the spices!

Add the cauliflower and stir. Add in the tomatoes, coconut milk and garbanzo beans. Stir to combine.

Bring the mixture to a boil and then reduce to a simmer. Cover and simmer for about 15 minutes, until the mixture has thickened slightly and the the cauliflower is tender. Remove the lid and taste, adding additional salt, pepper and cayenne pepper as needed. Garnish with cilantro, optional.

Serve over steamed rice or with a side of naan bread.

 

 

 

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