- 3 cups cooked chickpeas (or 2 cans)
- 1 medium to large cauliflower, cut into florets
- 1 (14 ounce) can coconut milk
- 2 ½ teaspoons curry powder
- 1 ½ teaspoons salt, to taste
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon ground ginger
- ⅛ – ¼ teaspoon cayenne, adjust to taste
- Cilantro, optional
- Add all of the ingredients to an instant pot, secure the lid, close the pressure valve and cook for “0” minutes at high pressure (the cauliflower will cook in the amount of time that it takes the instant pot to reach pressure).
- Quick-release pressure.
- Mix well and garnish with cilantro if desired.
- Add all of the ingredients to a dutch oven or heavy-bottomed pot over medium heat.
- Cover the pot with a lid and cook for 10 minutes, removing the lid to stir occasionally, until cauliflower is tender.
- Garnish with cilantro if desired and serve.
- If you have frozen chickpeas, you can put them in frozen.
- This recipe is part of my “chickpea series.” Cook a big batch of dried chickpeas (see this blog post), and try one of my recipes that calls for cooked chickpeas! You can also use canned chickpeas but dried beans taste better.