Creamy Chickpea and Cauliflower Curry

Directions

1. Heat the avocado oil in a large pan on medium heat.
   

2. Add in the onion, garlic, ginger, and serrano pepper & cook for 3 minutes, stirring occasionally.
   

3. Add in the cumin, curry powder, turmeric, and chili flakes. After add the chopped tomato together with the canned diced tomatoes and tomato paste to the pan. Stir and cook for a few minutes.

   
   
   

4. Add the coconut milk and then add everything into a blender and blend until everything is smooth. Return to the pan. Option to add salt & pepper to taste.
   

5. Cut the cauliflower into bite-sized pieces and add into the pan with the chickpeas. Let simmer for around 10-15 minutes until the cauliflower is soft but still slightly firm.
   

6. Add the coconut sugar, lime juice, and coriander and serve immediately on a bed of steamed rice. Enjoy!