A vegetable curry with chickpeas, cauliflower, miso paste, and coconut milk.
1 cupChickpeas
280 gCauliflower
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10 gGarlic
10 gGinger
1.25 cupsCoconut Milk
25 gMiso paste
8 gCurry powder
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook Garlic, Ginger, and Cauliflower in Cooking oil until softened.
Stir in Miso paste and Curry powder and cook for 1 minute.
Pour in Coconut Milk and bring to a steady simmer.
Simmer for 8 minutes until the flavors come together.
Stir in Chickpeas, then season with Salt and Black Pepper.