Simple Cauliflower Chickpea CurryPrint
In times of busyness, I turn towards dinners that are filling, nutritious, and super easy to make. This Curry dish fits the bill. It took me 15 minutes to prep and a little longer to let it do its thing on the stove while I cleaned up.
This is where a well-stocked pantry really comes in handy. In my house, I already had all the ingredients except for the cauliflower. A quick run into the store for 1 item and dinner was in the works.
Try these simple, flavorful recipes the next time you’re busyness is catching up with you too.
1 tablespoon extra virgin olive oil
1 large red onion, sliced
1 teaspoon each coarse salt and pepper
2 cloves garlic, pressed or minced
1 1-inch knob of ginger, peeled and grated
1 head of cauliflower, core removed and chopped into florets
2 tablespoons curry powder
1 14–ounce can of full-fat coconut milk
1 14–ounce can of diced tomatoes
1 32–ounce can of chickpeas, drained and rinsed
1 10–ounce bag of frozen spinach
Cooked brown rice (to serve with the curry)
1. In a soup pot heat the olive oil over medium heat. Add the onion with the salt and pepper and saute for about 3 minutes, until the onion is soft and translucent.
2. Stir in the garlic and ginger and continue to cook for 30 seconds. Add in the cauliflower with the curry powder and continue stirring everything together.
3. Add in coconut milk, tomatoes, and chickpeas. Bring up to a boil and then cover and bring down to a simmer. Cook for 20 minutes on low heat.
4. Uncover the pot and add the spinach until it is incorporated. Taste the curry, you might need a dash of salt. Serve over brown rice.