Ingredients

• 2/3 cups dried chickpeas, cooked and drained (2 cups cooked)

• 1 small head Cauliflower, separated into flowerets

• 1 large onion, diced

•  5 fresh tomatoes or 28 ounce can diced tomatoes

• 1 14 ounce can coconut milk

• 1 teaspoon sugar

• 1 Tablespoon Ghee or olive oil

• 1 teaspoon mustard seeds

• 1 teaspoon cumin seeds

• 1/2 teaspoon turmeric

• 1/8 teaspoon cayenne pepper (or to taste)

• 1 teaspoon curry powder

• 2 Tablespoons ground coriander seeds

• 1/2 teaspoon garam masala

• lime juice and chopped cilantro for garnish

• Salt to taste

Preparation Instructions

In deep skillet or Wok, fry mustard and cumin seeds in 1 Tbsp oil until the cumin seeds begin to pop and brown; then add onions and sauté until soft and translucent.  Add chopped tomatoes and cook until they are stewy.  Add sugar, turmeric, masala, curry, cayenne pepper and coriander; stir till completely combined.  Add Cauliflower and Chickpeas, cover and steam until the Cauliflower is just tender.  You may have to add a little water to steam.  (If not using coconut milk, let sit for 5 minutes before serving over rice.  Add salt to taste.)
If using coconut milk:  Add coconut milk and mix in well.  Let simmer for 4 minutes covered on low heat, then uncover, take off heat and let it sit for 5 minutes before serving over rice.  Add salt to taste.  Garnish with a little lime juice and chopped fresh cilantro and enjoy with a glass of Frey Organic Pinot Grigio.