Curried Chick Peas and Cauliflower

I’m on my own this week and working on the new cookbook so got creative in the kitchen. This was the delicious result.

1/2 tbsp coconut oil

1/4 onion, diced

1 large mushroom, chopped

1/4 sweet pepper, diced

2 tsp curry powder

4 canned plum tomatoes, diced with juice

1/4 cauliflower, broken into small pieces

1/2 can chick peas, drained and rinsed

1/4 can coconut milk

handful of baby greens (kale, chard, etc)

salt and pepper to taste

In large skillet, heat oil over medium-low heat and saute onions. After a few minutes, add mushrooms and peppers stirring until lightly cooked. Stir in curry powder. Then add tomatoes, cauliflower, chick peas and coconut milk. You might also need to add a bit more water. Cover and cook until cauliflower is tender but still slightly crunchy, about 10 minutes. Season and toss in greens cooking till slightly wilted. Yum!

Serves 2 or 1 for 2 meals 🙂