Recipe: Cauliflower and Chickpea Curry with Spinach
Nutrition Information: Servings: 4 | Calories: 400| Carb: 30g l Protein: 15g l Fat: 20g
Ingredients:
- 1 medium cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- can (14 oz) coconut milk (full-fat or light)
- 1 can (14 oz) diced tomatoes, undrained
- Salt and pepper to taste
- 4 cups fresh spinach
- Fresh cilantro for garnish
- Lime wedges for serving
Directions:
In a large skillet or pot, heat coconut oil over medium heat. Add chopped onions and sauté until softened.
Add minced garlic and grated ginger to the skillet, sauté for another minute until fragrant.
Stir in the curry powder, cumin, coriander, and turmeric. Cook for 1-2 minutes to toast the spices.
Add cauliflower florets and chickpeas to the skillet, coating them in the spice mixture.
Pour in the coconut milk and diced tomatoes with their juice. Season with salt and pepper. Bring to a simmer and let it cook for 15-20 minutes or until the cauliflower is tender.
In the last few minutes of cooking, stir in fresh spinach until wilted.
Adjust seasoning if necessary. Serve over cauliflower rice or with a side of steamed broccoli.
Garnish with fresh cilantro and serve with lime wedges.
