A simple plant-based curry with chickpeas, cauliflower, coconut milk and lime.
- 2 tablespoons olive oil
- 1 medium onion, peeled and diced
- 3 cups fresh spinach
- 3–4 cloves garlic, peeled and minced
- 1-inch piece fresh ginger, peeled and minced
- 2 tablespoons garam masala
- 1 ½ teaspoons kosher or sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper
- 3 cups fresh cauliflower florets
- 2 15-ounce cans chickpeas, rinsed and drained
- 15-ounce can fire-roasted diced tomatoes, drained
- 2 cups unsalted vegetable stock
- ¾ cup full fat canned coconut milk
- Zest and juice of 1 medium lime
- 1 ½ tablespoons honey
- ½ cup fresh cilantro, chopped
- In a large Dutch oven to stock pot, heat olive oil to medium heat. Add onion and sauté 4-5 minutes, until soft. Stir in greens, garlic and ginger and sauté 2-3 minutes or until greens are wilted. Stir in garam masala, salt, black pepper and cayenne. Stir in the cauliflower, chickpeas, tomatoes and vegetable broth and simmer for about 8-12 minutes or until cauliflower is slightly soft.
- Remove from the heat and stir in coconut milk, lime juice, honey and cilantro. Taste and adjust seasoning, if necessary.
Cooking Tip: Add the spinach at the last minute (with the coconut milk and lime juice) for a brighter green color and larger pieces of spinach. Add a spoonful of creamy peanut butter to thicken it up and provide a nutty flavor (would no longer but nut free).
Variation Tip: If you’d like to add meat, cube 1 pound of boneless chicken thighs and add them to the pot with the onion.
Make it a Meal: Serve over a bed of cooked brown rice, quinoa or another ancient grain and top with crushed peanuts or cashews (would no longer be nut free).
- Serving Size: 1/4 of recipe
- Calories: 296
- Sugar: 14g
- Sodium: 526mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: curry, cauliflower, chickpea, plant-based, vegan, vegetarian