Vegan Cauliflower Curry with Chickpeas & Spinach
July 10, 2020
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
1 hr 5 mins
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.
Recipe Credit Source: https://healthynibblesandbits.com/cauliflower-curry-recipe/
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.
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