[cooked-sharing]
1 tablespoon coconut oil
1 onion, finely chopped
3 cloves garlic, minced
1 inch thumb ginger, minced
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 teaspoon garam masala
¼ teaspoon ground coriander
1 medium head cauliflower, chopped into florets
1 15 oz (425g) can chickpeas
3 medium tomatoes, chopped (or sub a 28oz can of diced tomatoes)
¾ teaspoon salt
1 can light or full-fat coconut milk, plus additional water if needed
3 cups chopped kale or spinach
1
In a deep skillet or pot, heat the oil and sauté the onion for a few minutes until translucent. Add in the garlic and ginger and the rest of the spices, and cook for another 2 minutes.
2
Add the chickpeas, tomatoes, cauliflower, coconut milk, and bring to a boil. Reduce to low heat and simmer for 15-20 minutes, covered, until cauliflower is tender.
3
Add in kale/spinach, turn off the heat and cover with lid, and let sit for a few minutes until greens are wilted. Season to taste and serve over rice.
CategoryMain Dishes
Ingredients
1 tablespoon coconut oil
1 onion, finely chopped
3 cloves garlic, minced
1 inch thumb ginger, minced
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 teaspoon garam masala
¼ teaspoon ground coriander
1 medium head cauliflower, chopped into florets
1 15 oz (425g) can chickpeas
3 medium tomatoes, chopped (or sub a 28oz can of diced tomatoes)
¾ teaspoon salt
1 can light or full-fat coconut milk, plus additional water if needed
3 cups chopped kale or spinach
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