The coconut milk makes this curry creamy and delicious.
Sun Oven Chickpea Coconut Curry
1 tablespoons coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1-inch piece fresh ginger, peeled and minced
1 tablespoon garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
3 cups previously solar cooked chickpeas
1 (26-0unces) carton Pomi chopped tomatoes, (canned diced tomatoes work too)
1 (14-ounce) can coconut milk
1 cauliflower, cored and cut into florets
salt and pepper to taste
1 cup frozen green peas, thawed.
Set Sun Oven out to preheat.
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring often, until just softened, about 5 minutes. Stir in the garlic and ginger followed by spices and cook until fragrant, about 1 minute. Add the chickpeas, tomatoes, and coconut milk, stirring to combine. Add the cauliflower. Season to taste with salt and pepper. Cover and transfer to the Sun Oven. Cook until the cauliflower is soft, 1 1/2 t0 2 hours. Stir in the peas and continue cooking until heated through, about 10 more minutes. Serve with rice.
Makes 6 servings.