Cauliflower and Chickpea Curry Bowls

1.Rinse the basmati rice under cold water until the water runs clear. Combine rice and 2 cups of water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let it rest covered.

2.Heat the coconut oil in a large pot or deep skillet over medium heat. Add the cumin seeds and toast for 30 seconds until fragrant.

3.Add the diced onion to the pot and sauté for 5-7 minutes until translucent and slightly golden. Stir in the garlic and ginger, cooking for another 1 minute.

4.Stir in the curry powder, turmeric, and tomato paste. Cook for 2 minutes, stirring constantly to toast the spices without burning them.

5.Add the cauliflower florets and chickpeas to the pot, tossing them thoroughly in the spice paste to coat.

6.Pour in the coconut milk and vegetable broth. Season with salt and pepper. Bring the mixture to a gentle simmer.

7.Cover the pot and cook for 15-20 minutes, or until the cauliflower is tender but still holds its shape.

8.Taste and adjust seasoning with more salt or a squeeze of lime juice if needed.

9.Fluff the basmati rice with a fork and portion into bowls. Top with a generous serving of the cauliflower and chickpea curry.

10.Garnish with fresh cilantro leaves and serve with lime wedges on the side.