Cauliflower and Chickpea Curry with Coconut Milk

A creamy and flavorful cauliflower and chickpea curry made with coconut milk, offering a high-protein, low-carb option for a satisfying vegan keto dinner.

Ingredients:

• 1 cup cauliflower florets
• 1/2 cup cooked chickpeas
• 1/2 cup coconut milk
• 1 tablespoon coconut oil
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a pan, heat coconut oil over medium heat.
2. Add cauliflower florets and cook until lightly browned.
3. Stir in curry powder and turmeric.
4. Add cooked chickpeas and coconut milk to the pan.
5. Simmer until the cauliflower is tender and the curry thickens.
6. Season with salt and pepper.
7. Garnish with fresh cilantro.

Nutritional Information (Approximate):

• Calories: 500
• Protein: 20g
• Fat: 30g
• Carbohydrates: 9g
• Fiber: 4g