This flavorful curry comes together quickly with little work, providing a nutritious and allergy-friendly alternative to take-out. It’s free of gluten and the most common allergens, including peanut, tree nut, milk, egg, wheat, soy, and seafood. Serve it with steamed brown rice and a crisp green salad on the side. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/allergy-friendly-chickpea-curry —Healthline
Heat a large pot over medium-high heat. Add the vegetable oil. When the oil is hot, add the onion and sauté until tender and golden (about five minutes), stirring occasionally. Add the garlic, ginger, cinnamon, cumin, coriander, and chile flakes and sauté until fragrant (about 30 seconds), stirring frequently to prevent burning.
Add the chickpeas and tomatoes. Bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
Add the cauliflower. Bring to a boil. Reduce the heat to low, cover the pot, and simmer for five minutes or until the cauliflower is tender.