Cauliflower Chickpea Curry
This easy, healthy and delicious Cauliflower Chickpea Curry takes just 30-minutes to make and is so warming and comforting while still packed with nutritious ingredients!
Servings 4
Ingredients
- 1 tsp coconut oil can sub with other oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tbsp ginger minced
- 400 mL coconut milk
- 796 mL diced tomatoes no salt added
- 1 head cauliflower cut into florets- about 3 cups
- 540 mL chickpeas drained and rinsed if using canned
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp chili flakes optional
- 1/2 tsp salt
- 2 cups spinach or kale
Instructions
- Melt coconut oil in a large pot over medium heat.
- Once melted, add diced onion and sauté until translucent (about 3-5 minutes).
- Add garlic, ginger, curry powder, turmeric, chili flakes (optional) and salt and sauté until fragrant to toast the spices (about 2-3 minutes).
- Add coconut milk, cauliflower, chickpeas and diced tomatoes. Bring curry to a simmer, reduce heat to low, and cover. Let simmer for 20 or until cauliflower is fork tender.
- Add spinach or kale, let wilt (2-3 minutes). Serve with rice (optional) and enjoy!
