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!
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