Creamy Coconut Cauliflower Curry

• 1 head cauliflower, cut into florets
• 1 can (15oz) chickpeas, drained
• 1 can (13.5oz) coconut milk
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp curry powder

Instructions

1. 1

   Heat a large pot over medium heat. Sauté onion until soft.

2. 2

   Add garlic, ginger, and curry powder. Cook for 1 minute until fragrant.

3. 3

   Add cauliflower florets and chickpeas. Stir to coat with spices.

4. 4

   Pour in the coconut milk and bring to a simmer.

5. 5

   Cover and cook for 15-20 minutes until cauliflower is tender.

6. 6

   Serve hot over steamed rice.