Coconut Cauliflower Chana (Janis) from Get It Ripe by jae steele (Arsenal Pulp Press, 2008)

Ingredients
2 Tbs. non-hydrogenated coconut oil or olive oil
2 medium-large onions, chopped
2 large carrots, chopped
3 large or 5 medium cloves garlic, minced
1 Tbs. grated fresh ginger root
1-2 Tbs. curry powder, or to taste
¼ tsp. cayenne pepper, or to taste
2 tsp. salt
2 fist-sized orange-fleshed sweet potatoes, diced
3 C. diced cauliflower
1 red bell pepper, chopped
2 ½ C. cooked chickpeas/garbanzo beans (2 14oz. cans), drained and rinsed
1 14oz. can coconut milk
¼-½ C. water
¼ C. shredded unsweetened coconut
1 handful chopped cilantro leaves (for garnish)

Instructions
Heat the oil in a soup pot on medium heat. Add the onions and sauté for about 5 minutes. Add the carrots, garlic, ginger, curry powder, cayenne, and salt. Sauté for another 5 minutes. Stir in the sweet potatoes, cauliflower, red pepper, chickpeas, coconut milk, water and shredded coconut. Cover and cook for about 15 minutes, stirring occasionally, until the sweet potatoes are soft.
Remove from heat. Serve hot over brown basmati rice or quinoa. Garnish with cilantro.

See Jae Steele's website and blog at: Get It Ripe