Coconut Cauliflower-Chickpea Curry
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.
|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.|