1/2 head cauliflower, separated into small florets
1 medium potato, diced
1 (14 ounce) can chickpeas, drained and rinsed
3/4 cup coconut milk
1 cup apple sauce, optional
1 teaspoon cumin
1 teaspoon curry
1 teaspoon thyme
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
salt and pepper, to taste
1 small to medium onion, chopped
2 bulbs garlic, minced
1/2" piece ginger, minced
cilantro, optional, to garnish
1. Boil water, and steam or boil the potato and cauliflower.
2. Set crock pot to low and add the chickpeas, spices, coconut milk, applesauce, and steamed potato and cauliflower.
3. Saute the onion for 5 minutes, or until translucent. Add the garlic and ginger and cook for 2 minutes. Add this mixture to the crock pot.
4. You can eat this right away, but I let mine sit in the crock pot for hours. Garnish with cilantro, if desired.
Serve over rice or by itself.
Source of recipe: This recipe was on the treehugger website titled Cauliflower And Chickpea Curry. www.treehugger.com