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.