Description
A vibrant and hearty vegetarian dish combining coconut milk, chickpeas, and aromatic spices, perfect for a cozy dinner.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 cup chickpeas, drained and rinsed
- 2 cups cauliflower florets
- 1 cup spinach leaves
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute.
- Add the curry powder and toast it for about 30 seconds.
- Pour in the coconut milk and vegetable broth, stirring well to combine.
- Add chickpeas and cauliflower and bring to a gentle simmer.
- Let the curry cook for about 15-20 minutes, until the cauliflower is tender.
- Stir in the spinach leaves and cook until wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
For a thicker curry, cook longer to reduce liquid. Use frozen vegetables if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg