Inspired by Indian flavors, this plant-based curry will quickly become a popular “go-to” recipe for an easy mid-week meal.

This curry is ridiculously tasty (is guaranteed to satisfy the meatiest of meat-eaters) while also being extremely nutritious. Chickpeas are definitely the hero in this dish. These amazing legumes are packed full of fiber, are a good source of plant-based protein while also offering a variety of vitamins and minerals, all things that are going to support your feeling and functioning at your best.

If a plant-based diet is new for you, this recipe is a great place to start. It's quick, easy, and uses basic ingredients, not to mention extremely satisfying and full of flavor.

Ingredients

1 ½ tbsp Coconut oil
1 med Onion, chopped finely
2 Garlic cloves, minced
2 tsp Garam masala powder
1 Cinnamon stick
6 Whole cloves, crushed
4 Cardamom pods, crushed
1/2 cup canned tomatoes, diced
14 oz Canned chickpeas, drained and rinsed
2 cup Cauliflower florets, cut into bite-size
14 oz Coconut milk
½ cup Cilantro leaves, chopped

Directions

1. Heat the coconut oil in a large skillet over medium to high heat. Add the onions and sauté until translucent, approximately 2 – 3 minutes.
2. Add the garlic, sauté for a further 2 minutes then add the curry powder, cinnamon stick, cloves, and cardamom, cook for 1 minute or until fragrant, stirring often.
3. Now add the canned tomatoes, keep on cooking for 5 minutes, stirring fairly constantly.
4. Add the cauliflower, drained chickpeas, and the coconut milk, stir and mix thoroughly.  Optional: Stir in a scoop of Morphus Fiberus to increase the fiber in your diet.
5. Bring the curry to a boil, then cover and lower the heat to medium-low.
6. Allow to simmer for 20 minutes, or until the cauliflower is tender.
7. Once done, take off heat, remove the cinnamon stick and stir in chopped cilantro leaves.
8. Serve hot on its own, or with heated pita or rice.