This quick curry is perfect for a weeknight dinner without losing on the flavor or health fronts! This dish is completely gluten-free and instead packs some healthy fats, plant-based protein and anti-inflammatory compounds. Serve it with brown rice to make the meal complete.
1 tablespoon virgin coconut oil
1 onion (chopped)
2 teaspoons garlic (minced)
1 tablespoon ginger root (freshly grated)
1 teaspoon turmeric (ground)
1 teaspoon coriander (ground)
1 teaspoon cumin powder
1 teaspoon garam masala
3 cups cauliflowers (cut into florets)
2 cups canned diced tomato
1 1/2 cups chickpeas (drained and rinsed)
1/4 teaspoon chili flakes (or more for extra hot)
Sea salt to taste
3/4 cup coconut milk
2 cups baby spinach
Black pepper to taste
Preheat the coconut oil in a pan over medium-low heat.
Add the onion and cook for 3 minutes. Then add the garlic and ginger and cook for another minute. Add the turmeric, ground cumin, garam masala, and coriander and cook for 1 minute, stirring constantly.
Add the cauliflower, tomatoes, chickpeas, water, chili flakes and salt. Break up the tomatoes using the back of a wooden spoon. Cover and simmer for 20-25 minutes or until the cauliflower is tender.
Add the coconut milk and spinach. Adjust the seasoning if necessary.
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