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Coconut Cauliflower-Chickpea Curry

PREPARATION

15 min(s)

COOKING

20 min(s)

TOTAL

35 min(s)

SERVES

4

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Ingredients


1 tablespoon virgin coconut oil

1 onion (chopped)

2 teaspoons garlic (minced)

1 tablespoon ginger root (freshly grated)

1 teaspoon turmeric (ground)

1 teaspoon coriander (ground)

1 teaspoon cumin powder

1 teaspoon garam masala

3 cups cauliflowers (cut into florets)

2 cups canned diced tomato

1 1/2 cups chickpeas (drained and rinsed)

1/4 teaspoon chili flakes (or more for extra hot)

Sea salt to taste

3/4 cup coconut milk

2 cups baby spinach

Black pepper to taste

Introduction

This quick curry is perfect for a weeknight dinner without losing on the flavor or health fronts! This dish is completely gluten-free and instead packs some healthy fats, plant-based protein and anti-inflammatory compounds. Serve it with brown rice to make the meal complete.

Preparation

Preheat the coconut oil in a pan over medium-low heat.
Add the onion and cook for 3 minutes. Then add the garlic and ginger and cook for another minute. Add the turmeric, ground cumin, garam masala, and coriander and cook for 1 minute, stirring constantly.
Add the cauliflower, tomatoes, chickpeas, water, chili flakes and salt. Break up the tomatoes using the back of a wooden spoon. Cover and simmer for 20-25 minutes or until the cauliflower is tender.
Add the coconut milk and spinach. Adjust the seasoning if necessary.
Serve the curry over brown rice.
Curry
Dairy Free
Detox Friendly
Diabetic Friendly
Gluten Free
Dinner
Vegan