Chickpea and Cauliflower Curry

• 1 teaspoon grapeseed oil
• 14 cup chopped onion
• 12 cup water
• 12 cup canned chick-peas
• 12 cup cauliflower floret
• 14 cup baby carrots
• 1 tablespoon dried currants or 1 tablespoon raisins
• 14 teaspoon ground cinnamon
• 14 teaspoon curry powder
• 18 teaspoon ground turmeric
• 1 tablespoon light unsweetened coconut milk
• 2 tablespoons plain fat free Greek yogurt

1. Heat the oil in a small saucepan over medium heat for about 1 minute.
2. Add the onion and cook about 1 minute, or until softened.
3. Reduce to low heat.
4. Add the water, chickpeas, cauliflower, carrots, currants, cinnamon, curry powder, turmeric and coconut milk.
5. Stir to combine.
6. Cover and simmer, stirring occasionally, 8 to 10 minutes, or until the cauliflower is soft and the liquid is mostly absorbed.
7. Season with salt and freshly ground black pepper to taste.
8. Serve topped with yogurt and garnish with additional cinnamon, if desired.

grapeseed oil, onion, water, chickpeas, cauliflower floret, baby carrots, currants, ground cinnamon, curry powder, ground turmeric, coconut milk, yogurt

Taken from www.food.com/recipe/chickpea-and-cauliflower-curry-515836 (may not work)