Ingredients

• Cauliflower - 1 medium head, cut into florets
• Coconut oil - 2 tablespoons
• Onion - 1 large, diced
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Curry powder - 2 tablespoons
• Canned tomatoes - 1 can (14 ounces)
• Coconut milk - 1 can (14 ounces)
• Chickpeas - 1 can (15 ounces), drained and rinsed
• Spinach - 2 cups, fresh
• Salt - to taste
• Black pepper - to taste
• Cilantro - for garnish, chopped

Instructions

1. 1.

   Heat coconut oil in a large pot over medium heat.

2. 2.

   Add diced onion and sauté until translucent, about 5 minutes.

3. 3.

   Stir in minced garlic and grated ginger, cooking for another 1 minute.

4. 4.

   Add curry powder and stir to coat the onion mixture.

5. 5.

   Pour in canned tomatoes and coconut milk, stirring to combine.

6. 6.

   Add cauliflower florets and chickpeas, bringing the mixture to a simmer.

7. 7.

   Cover and cook until the cauliflower is tender, about 15 minutes.

8. 8.

   Stir in fresh spinach until wilted.

9. 9.

   Season with salt and black pepper to taste.

10. 10.

    Serve hot, garnished with chopped cilantro.

Nutritional Facts