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Cauliflower Chickpea Coconut Curry

A creamy, comforting plant-based Cauliflower Chickpea Coconut Curry with rich coconut milk and warming spices. Perfect for weeknight dinners and meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 4 serving
Course: Main Dish
Cuisine: American
Calories: 320
Ingredients Method

Ingredients
  

  • 1 medium cauliflower cut into florets
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 can 14 oz coconut milk
  • 1 tablespoon coconut oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon salt or to taste
  • 1 cup vegetable broth
  • 1 cup spinach chopped
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

  1. In a large pot or Dutch oven, heat coconut oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  2. Stir in the curry powder, turmeric, cumin, and salt, cooking for another minute to toast the spices.
  3. Add the cauliflower florets and chickpeas to the pot, stirring to coat with the spice mixture. Pour in the vegetable broth and coconut milk, bringing the mixture to a gentle boil.
  4. Reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the cauliflower is tender.
  5. Stir in the chopped spinach and cook for an additional 2-3 minutes, allowing it to wilt.
  6. Serve hot, garnished with fresh cilantro and lime wedges on the side for an extra zesty touch.