Measurements

• 1 medium cauliflower
• 1 can chickpeas
• 1 large onion
• 3 cloves garlic
• 1 inch ginger
• 2 tomatoes
• 1 can coconut milk
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cardamom
• 1/2 tsp cinnamon
• 1/2 tsp chili powder
• Salt to taste
• Pepper to taste
• 2 tbsp oil
• Fresh cilantro, chopped
• 1 tbsp lemon juice

Preparation Method

• Heat oil in a large pan over medium heat.
• Add onions and sauté until translucent.
• Stir in garlic and ginger, cook for 1 minute.
• Add curry powder, turmeric, cumin, coriander, cardamom, cinnamon, and chili powder.
• Cook spices for 2 minutes until fragrant.
• Add tomatoes and cook until soft.
• Stir in cauliflower and chickpeas.
• Pour in coconut milk, stir well.
• Season with salt and pepper.
• Bring to a simmer, cover, and cook for 15-20 minutes.
• Stir occasionally until cauliflower is tender.
• Remove from heat, stir in lemon juice.
• Garnish with fresh cilantro before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.