A flavorful and hearty curry packed with plant-based protein, fiber, and warming spices.

Ingredients:

  • 1 tablespoon coconut oil (or olive oil)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust for spice level)
  • 1 medium head of cauliflower, cut into small florets
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 (14 oz) can diced tomatoes
  • 1 (14 oz) can coconut milk (full-fat or light)
  • 1/2 teaspoon sea salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/2 cup vegetable broth (if needed for consistency)
  • 2 cups fresh spinach or kale, chopped
  • Juice of 1/2 lemon
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Heat coconut oil in a large pan over medium heat.
  2. Add diced onion, garlic, and ginger. Sauté for 3-5 minutes until fragrant and softened.
  3. Stir in cumin, turmeric, garam masala, smoked paprika, and cayenne pepper. Cook for another minute to toast the spices.
  4. Add cauliflower florets and chickpeas, stirring well to coat with the spices.
  5. Pour in diced tomatoes and coconut milk. Stir to combine.
  6. Season with salt and black pepper. Bring to a simmer and cook for 15-20 minutes, or until the cauliflower is tender. Add vegetable broth if needed to adjust consistency.
  7. Stir in chopped spinach or kale and cook for another 2-3 minutes until wilted.
  8. Remove from heat, stir in fresh lemon juice, and garnish with cilantro.
  9. Serve hot over brown rice, quinoa, or enjoy on its own!

This Cauliflower & Chickpea Curry is packed with anti-inflammatory spices, plant-based protein, and fiber, making it a nourishing meal that’s both satisfying and healthy.