• 1 large yellow onion (1/2 for sauce, 1/2 finely chopped )
  • 2 cloves of garlic
  • 1 inch of fresh ginger, peeled
  • 10 sprigs of fresh cilantro, plus more for garnish
  • 2 tablespoons of olive oil, divided
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of turmeric
  • 1/4 teaspoon of ground cinnamon
  • 1 teaspoon of paprika
  • 1 teaspoon of sea salt
  • 1 1/2 teaspoons of garam masala
  • 15 oz  canned plum tomatoes, not drained
  • 1 15 oz can of tomato sauce
  • 1 15 oz can of full fat coconut cream or milk
  • 1/2 head of cauliflower, chopped into bite sized pieces
  • 3 large carrots, peeled and finely chopped
  • 1 15 oz can of chickpeas, drained and rinsed (omit for Keto, Paleo and Cleanse)
  • Chopped cilantro for garnish

Optional: Can add additional veggies like broccoli and brussel sprouts.

Serve with cauliflower rice.  Serves 8


  • In a food processor, combine half of the onion, garlic, ginger, cilantro, and 1 tablespoon of olive oil. Blend until fully combined about 1 minute.  Set aside.
  • In a large skillet, heat the remaining olive oil over medium heat. Add in the chopped onion and spices, stir to combine and cook gently for 10 minutes.  Add the plum tomatoes (with the liquid from the can), tomato sauce, HALF of the can of coconut milk or cream and the blended onion and cilantro sauce. Cook for an additional 5 minutes over medium heat.  Add in the cauliflower and carrots and bring to a simmer. Simmer for 20 minutes.
  • Once the veggies are tender, add in chickpeas and the remaining coconut milk or cream. Stir to combine and let cook for 5 more minutes.

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