Coconut Chickpea Cauliflower Curry
This delicious coconut chickpea cauliflower curry packs a little bit of heat and is perfect for an easy and healthy dinner. It is vegan and gluten free!
Equipment
- Saute Pan
Ingredients
- 1 tbsp coconut oil
- 1 head of cauliflower chopped
- 1 small white onion chopped
- 1 tbsp minced garlic
- 1 inch fresh ginger grated
- 1 tbsp red curry paste
- 1 tbsp garam masala
- 1/2 tsp turmeric
- 1/4 tsp cayenne
- 1 16 oz can of chickpeas rinsed and drained
- 1 16 oz can of diced tomatoes
- 1 16 oz can of coconut milk
- 3 cups fresh spinach
- salt and pepper
Optional Pairings
- white, brown or jasmine rice
- chopped cilantro
- fresh lime
Instructions
- In a saute pan, add the coconut oil and chopped onions. Cook on medium/high heat for 2-3 minutes or until onions become fragrant.
- While onions are sauteing, chop the cauliflower into bite sized pieces and add them to a microwave safe dish. Add a small amount of water to the bottom of the dish and cover the bowl with a paper towel. Steam the cauliflower in the microwave for 10 minutes.
- Once the onions are soft, add in the garlic, grated ginger, red curry paste, garam masala, turmeric and cayenne. Stir together well
- Add in the coconut milk, chickpeas, and diced tomatoes. Bring to a little boil.
- Add the steamed cauliflower and spinach in, stir and reduce heat to low/medium and cover. Simmer for 5-10 minutes.
- Serve over rice or base of choice with fresh chopped cilantro and a squeeze of fresh lime
Nutrition
Serving: 1bowl | Calories: 315kcal | Carbohydrates: 43.1g | Protein: 13.9g | Fat: 10.6g
Did you make this recipe?Leave a rate and review below. And be sure to tag @naturallybeingnat on Instagram!
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