Coconut Curry Chickpea Bowl

Nutrition Information

Ingredients

• 2 cans (15oz each) Chickpeas (drained)
• 1 can (14oz) Coconut milk (full-fat)
• 2 tbsp Curry powder
• 2 cups Cauliflower (florets)
• 3 cups Spinach (fresh)
• 1 can (14oz) Diced tomatoes
• 1 Onion (diced)
• 4 cloves Garlic (minced)
• 1 tbsp Fresh ginger (grated)
• 2 tbsp Coconut oil
• 1 tsp Cumin (ground)
• 1/2 tsp Turmeric

Instructions

1. 1

   Heat coconut oil in a large pot over medium heat

2. 2

   Add diced onion and cook for 5 minutes until softened

3. 3

   Add minced garlic and grated ginger, cook for 1 minute

4. 4

   Add curry powder, cumin, and turmeric, stir for 30 seconds until fragrant

5. 5

   Pour in coconut milk and stir to combine with spices

6. 6

   Add diced tomatoes with juices and chickpeas

7. 7

   Bring to a simmer

8. 8

   Add cauliflower florets and stir

9. 9

   Cover and simmer for 12-15 minutes until cauliflower is tender

10. 10

    Stir in fresh spinach and cook until wilted, about 2 minutes

11. 11

    Taste and adjust seasoning with salt and pepper

12. 12

    For thicker curry, simmer uncovered for 5 more minutes

13. 13

    Serve over cauliflower rice or enjoy as a stew

14. 14

    Garnish with fresh cilantro