🍛 Chickpea and Cauliflower Curry

Ingredients

• Curry

• 2 tbsp Canola oil
• 1 Yellow onion, diced
• 4 clove Garlic, minced
• 1 tbsp Fresh ginger, peeled and grated
• 2 tbsp Curry powder
• 1 tsp Ground cumin
• 1 tsp Table salt
• 1 head Cauliflower, cut in bite-size florets
• 1 lb Sweet potatoes, peeled and cut in 1/2-inch cubes
• 1 can Chickpeas (canned), drained and rinsed
• 1 can Diced tomatoes
• 1 can Coconut milk (canned)
• 1 cup Vegetable broth
• 4 cup Baby spinach
• 1 tbsp Lime juice (bottled)

• To serve

• 1½ cup Jasmine rice, cooked by the package directions (optional)
• ¼ cup Fresh cilantro, chopped (optional)

Nutrition

Steps

You’ll need: large heavy pot or Dutch oven, wooden spoon.

1. Heat the oil in a large pot over medium heat. Cook the onion until soft, about 5 minutes.
2. Stir in the garlic, ginger, curry powder, cumin and salt and cook 1 minute, until fragrant.
3. Add the cauliflower, sweet potato, chickpeas, tomatoes with their juice, coconut milk and broth. Bring to a boil, then lower the heat, cover and simmer 20 to 25 minutes, stirring now and then, until the vegetables are tender.
4. Stir in the spinach a handful at a time until it wilts. Add the lime juice and taste for salt.
5. Serve over rice, with cilantro if you like.