Vegan Cauliflower Curry with Chickpeas & Spinach

Vegan Cauliflower Curry with Chickpeas & Spinach

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July 10, 2020

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This cauliflower, chickpea and spinach curry is delicious, easy to prepare and ready in under 45 minutes. Serve with quinoa instead of rice for an even healthier dinner option.

  • Prep: 20 mins
  • Cook: 45 mins
  • 20 mins

    45 mins

    1 hr 5 mins

Vegan Cauliflower Curry with Chickpeas & Spinach

Directions

1. Remove the leaves from the head of cauliflower and cut it into smaller florets.

2. Heat the oil in a pot (or large sauté pan) over medium-high heat. Add the onions and cook for 3 minutes. Next, add the minced ginger and garlic and 1/4 teaspoon of kosher salt. Cook for another 30 seconds. Then, add 1 teaspoon of kosher salt, curry powder, coriander, and vegetable broth. Stir to combine the spices with the broth. Add the cauliflower and chickpeas.

3. Cover the pot with the lid and bring the broth to boil. Uncover the pot and add the coconut milk, stirring to combine. Reduce the heat to medium and let the broth simmer for another 5 to 7 minutes, until the cauliflower is fork-tender.

4. Taste the curry broth and adjust the seasonings to your taste, adding more salt if necessary.

5. Add the baby spinach to the pot in 2 batches, stirring until the spinach starts to wilt. Turn off the heat. Serve the curry with quinoa.

Recipe Credit Source: https://healthynibblesandbits.com/cauliflower-curry-recipe/

Notes:

Use virgin or unrefined coconut oil because it has more flavor than refined coconut oil.
Vegetable broths have varying levels of salt. so use a teaspoon of salt and add more/less as necessary.
Full-fat coconut milk has more flavor. You can also substitute it with lite coconut milk.

Ingredients

1 Cauliflower Head (about 2 1/2 to 3 pounds)

2 tbsp Virgin Coconut Oil

1 1/4 cups Diced Yellow Onion (about 1/2 large onion)

4 Garlic Cloves, minced or grated

1 1/4 tsp Kosher Sea Salt, divided

5 tsp Curry Powder

1 tsp Ground Coriander

2 1/2 cups Vegetable Broth

1 0/1 oz. Can of Full-Fat Coconut Milk

1 x 15 oz. Can of Chickpeas

4 Large Handfuls of Baby Spinach

Sliced Scallions For Garnish

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