Cauliflower and Chickpea Curry

A favourite on many of our adventure travel trips compliments of our cook Patti Phillips. So yummy.

Ingredients

  • 1 Tbsp coconut oil
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 1 Tbsp freshly grated ginger
  • 1 tsp ground tumeric
  • 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala (could substitute curry powder)
  • 1 medium head of cauliflower, cut into florets
  • 1 28 ounce can plum tomatoes
  • 1 14 ounce can chickpeas, drained and rinsed
  • 3/4 cup water
  • 1/8-1/4 tsp dried chili flakes
  • 3/4 tsp salt
  • 3/4 cup coconut milk
  • 3 cups raw spinach leaves
  • Freshly ground black pepper

Instructions

  1. Heat coconut oil in a large pan over a medium – low heat.
  2. Add onion and cook for 3 minutes. Then add garlic and ginger and cook for another minute.
  3. Add tumeric, ground cumin, coriander, and garman masala and cook for a minute stirring constantly.
  4. Add the cauliflower, tomatoes, chickpea, water, chili flakes and salt. Break up the tomatoes with back of wooden spoon.
  5. Cover and simmer for 20-25 minutes, or until the cauliflower is tender.
  6. Add the coconut milk and spinach
  7. Adjust seasoning if necessary
  8. Serve over brown or white rice and naan bread.

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