Cauliflower Chickpea Curry (Vegan, Gluten-Free)

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

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.

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.

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.

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Cauliflower Chickpea Curry (Vegan, Gluten-Free)