4 cups cauliflower (medium florets)
1 1/2 cups cooked chickpeas
2 cups fresh spinach
1 cup onion (diced small)
1 teaspoon garlic (minced)
1 teaspoon fresh ginger (minced)
1 tablespoon + 1 teaspoon Indian red curry powder
1 1/2 tablespoon organic virgin coconut oil
1/2cup vegetable stock
1 can organic coconut milk (full fat)
2 lime leaves (optional but highly recommended)
1/2 teaspoon sea salt
Heat the coconut oil in a large pot and sauteé the onion for 2-3 minutes.
Add the cauliflower and brown the cauliflower for a couple of minutes on medium heat.
Add your , lime leaves, red curry powder, garlic and ginger.
Sauteé for 1 minute.
Add your chickpeas, coconut milk, seas salt and vegetable stock. Stir everything together.
Simmer with the lid off for 8-10 minutes. You want the cauliflower to be aldente.
Turn the heat off, remove the lime leaves and add the spinach. Cover with a lid until the spinach has wilted.
Cook Outside the Box
Instead of chickpeas, you could always add cooked French lentils for a different texture ad flavor.
Serve this curry over brown rice or quinoa
Add cooked organic chicken or Ocean Wise approved shrimp
I love adding fresh cilantro at the end and a squeeze of fresh lime.
If there are leftovers, you could always cook some jasmine rice add it to the curry and then wrap it up in a whole wheat wrap and add some fresh veggies. Yum.