Cauliflower Coconut Curry

Cauliflower Coconut Curry

INGREDIENTS

  • 1 medium head of cauliflower, cut into florets
  • 1 (28-ounce) can plum tomatoes
  • 1 (14-ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 3 cups raw spinach leaves
  • ¾ cup water
  • ¾ cup coconut milk
  • 1 tbsp coconut oil
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tbsp freshly grated ginger
  • 1½ tsp cumin seeds
  • 1 tsp ground turmeric
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala (could substitute curry powder)
  • ⅛ - ¼ tsp dried chili flakes (1/8 for mild, ¼ for a little spice)
  • ¾ tsp salt
  • Freshly ground black pepper

INSTRUCTIONS

  1. Heat coconut oil in a large pan over a medium-low heat.
  2. Add the onion and cook for 3 minutes.
  3. Then add the garlic and ginger and cook for 1 more minute.
  4. Add the cumin seeds, turmeric, ground cumin, coriander, and garam masala, and cook for 1 minute, stirring constantly.
  5. Add the cauliflower, tomatoes, chickpeas, water, chili flakes, and salt. 
  6. Break up the tomatoes.
  7. Cover and simmer for 20-25 minutes, or until the cauliflower is tender.
  8. Add the coconut milk and spinach.
  9. Adjust seasoning if necessary.
  10. Serve over brown rice
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