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Ingredients
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 medium head of cauliflower, cut into small florets (about 1¾ pounds)
  • 3 large carrots, peeled, cut into ½-inch-thick rounds
  • 3 tablespoons yellow curry powder
  • 1 teaspoon ground turmeric
  • 1½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper (optional)
  • 4 tablespoons extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 tablespoon grated fresh ginger
  • 4 garlic cloves, minced
  • 4 cups vegetable or chicken stock
  • 1 (13.5-ounce) can full-fat coconut milk, shaken
  • 1 teaspoon sugar
  • 2 tablespoons fresh lemon juice
  • Minced fresh cilantro, for serving
Steps
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