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Cauliflower Chickpea Curry (Vegan, Gluten-Free)

Yields4 ServingsPrep Time5 minsCook Time25 minsTotal Time30 mins

Hearty, comforting, and flavorful, this curry is great served over rice or with naan. Cook up a big batch and save the leftovers for a quick and satisfying weekday meal.

 1 tbsp coconut oil
 1 onion, finely chopped
 3 cloves garlic, minced
 1 inch thumb ginger, minced
 1 tsp ground cumin
 1 tsp ground turmeric
 2 tsp garam masala
 ¼ tsp 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 tsp 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.

Nutrition Facts

4 servings

Serving size