By Virginie Degryse
March 9, 2016
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Serves: 5

  • 2 tablespoons coconut oil
  • 1 large onion, minced
  • 3 garlic cloves, minced
  • 1 piece 1 inch ginger, peeled and minced
  • 1 tablespoon garam masala
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground tumeric
  • 2 packets 15oz chickpeas, drained and rinsed
  • 1 26oz large can diced tomatoes
  • 1 14oz can coconut milk
  • 1 medium head cauliflower, broken into florets
  • 1 large sweet potato, diced
  • salt ad pepper
  1. Heat the coconut oil in a large Dutch oven over medium heat. Add the onion, garlic, and ginger and cook until softened, 5-7 minutes.
  2. Stir in the spices and cook until they're fragrant, about 1 minute. Add the chickpeas, tomatoes, coconut milk, cauliflower and sweet potato
  3. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  4. To make the coconut rice, I just cook basmati rice with coconut milk, it mixes nicely with asian cuisine.

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