CannaCauliflower Curry

Curry

Ingredients:

  • 1 tablespoon Oil
  • 1 large onion diced
  • 1 tablespoon minced garlic
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1/4 teaspoon cayenne optional
  • 1/2 teaspoon black pepper
  • 1 can 15 ounces, chopped tomatoes
  • 2 cups small cauliflower florets
  • 1 can 14 ounces, coconut milk
  • 2 tablespoons canna-oil
  • 1 can 15 ounces, garbanzo beans
  • Salt to taste
  • 1/2 cup chopped cilantro
  • cooked brown rice for serving

Directions:

  1. Heat the oil in a large pan over medium-high heat.
  2. Add onion and cook until softened, about 5 minutes.
  3. Add garlic curry powder, turmeric, cayenne (if using) and pepper and stir to combine.
  4. Cook for 1 minute, stirring, then pour in the canned tomatoes and their juices and cauliflower.
  5. Stir in the coconut milk, canna-oil, and garbanzo beans.
  6. Reduce heat to lower, cover and cook, stirring often, until cauliflower is tender, about 10 minutes.
  7. Stir in salt if needed. Serve curry over cooked brown rice.
  8. Sprinkle with chopped cilantro just before serving.
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