Cauliflower, Chickpea and Spinach Curry
Whether you are trying to eat less meat, more fiber or in need of a quick and easy recipe, this dish won't disappoint. The rich flavors of the Garam Masala combined with the coconut make this dish exotic tasting and oh so comforting. I have to admit that I am not a huge fan of chickpeas, but this recipe is one that I can enjoy any day of the week. Pair it with some plain yogurt and aromatic rice (like basmati or Jasmine) to tone down the spiciness (our Garam masala was spicier than expected).
1 x 540ml can of Chickpeas, drained,
1 x 398ml can of coconut milk
300g frozen spinach, thawed
1 tbsp garam masala
1 med onion, finely chopped
2 cups cauliflower, chopped
1 tbsp canola oil
Salt to taste
Heat the oil in a large sauce pan over medium to high heat.
Add the onions and cook until tender, about 5 min.
Add the garam masala powder and heat for 1 min.
Add the chickpeas, cauliflower, coconut milk and spinach. Bring to a simmer. Cook for 10min and add salt taste.
Serve with fragrant rice and plain yogurt.
Here is a peek at the recipe without cauliflower: