Ingredients
- 2 tablespoons virgin coconut oil, softened
- 1 (14-ounce) can chickpeas, drained and rinsed
- 3 cups cauliflower, cut into bite-size pieces
- 2 star anise
- 1 teaspoon cumin seeds
- 1 teaspoon nigella seeds (optional but awesome)
- 2 teaspoons garam masala
- 1 to 2 fresh red chiles, minced
- 1 (1-inch) piece fresh ginger
- 1 (1-inch) piece fresh turmeric, or ½ teaspoon ground turmeric
- 2 cloves garlic, minced
- 1 cup diced yellow onion (1-inch chunks)
- 1 red bell pepper, seeded and diced into 1-inch chunks
- 1 (15-ounce) can diced tomatoes (preferable fire-roasted)
- ½ teaspoon salt, or to taste
- 1 to 2 tablespoons fresh lime juice, or to taste
- ½ cup roughly chopped fresh cilantro
How to Make It
- Heat about 2 teaspoons of the coconut oil in a wok or large deep skillet over medium-high heat, add the chickpeas, and fry for 3 minutes, or until golden. Add the cauliflower and fry for another 5 minutes, or until it browns a little on the outside. Transfer the chickpea mixture to a bowl and place the remaining 4 teaspoons of coconut oil in the wok.
- Heat the wok over high heat and stir in the star anise, cumin seeds, nigella seeds (if you have them), garam masala, minced chile, ginger, turmeric, and garlic and fry for less than a minute, stirring constantly to prevent burning. Stir in the onion immediately (this will cool down the pan to prevent burning), add the bell pepper, and fry for 2 minutes to soften up the veggies. Stir in the chickpea mixture, add the tomatoes and salt, and simmer for 10 to 12 minutes: the cauliflower will release moisture and the vegetables will simmer. The curry is done when the cauliflower is tender but still firm and the curry has thickened; the curry should be a little saucy but not overly soupy like stew.
- Turn off the heat, sprinkle with lime juice and cilantro, and serve hot with naan bread!
