Cauliflower and Chickpea Curry with Spinach
Honestly, the main reason i’m sharing this recipe is because every time I make it on Instagram stories, everyone asks for it – so now, here it is, and I can finally link to it! I hate making something without having a recipe to direct you all to, because I know it’s frustrating when you see something you want and you can’t have it (like, when fashion bloggers show off a pair of shoes and then link to ‘something similar’ because it’s out of stock or a few seasons ago – kills me!)
Since I started eating mostly plant based back in September, I’ve been incorporating curries into our weeknight meal rotation. Curries are easy to make and clean up (mine are all one pot!), flavorful, and a simple way to pack in protein and vegetables. Most of my curries use a hearty vegetable like cauliflower and a legume like a chickpea or lentil. Other than that, the flavors vary – either a Thai curry (using curry paste) or a more Indian inspired curry (with spices like curry powder and cumin). The common thread? Coconut milk!
This is my go-to weeknight curry, but I recently made it with red lentils, and that recipe will be coming soon, too. I love to serve my curries with bread, rice, or quinoa, but it’s enjoyable just as is, also! For those of you who can’t believe a vegetarian diet can be filling and satisfying, start adding a curry into your weeknight rotation and you’ll see.
The best part? This curry (and curries in general) save well as leftovers – just heat it back up in a skillet or the microwave. I like to season with a little something extra when I’m reheating, whether that’s a sprinkle of salt, dash of red pepper flakes, or maybe even some vegetable broth to add back in some moisture.
And if you’re looking for a variation here, switch out the spinach for kale and add in some sweet potatoes or tofu!
Cauliflower and Chickpea Curry with Spinach
Ingredients
- 1 ” knob of ginger peeled and minced
- 2 garlic cloves minced
- 1 small yellow or red onion diced
- 1.5-2 tablespoons red curry paste more if you like it spicy
- florets from 1 large head of cauliflower
- 1 15.5oz can of chickpeas, drained and rinsed
- 2 14 oz can of lite coconut milk
- 1/2 cup vegetable broth or more
- salt and pepper
- 3 cups baby spinach
- to serve: brown rice or quinoa
Instructions
- Heat the oil in a large pot over medium-high heat. Once oil is shimmering, add the ginger, garlic, and onions and cook for 3-5 minutes or until onions are mostly soft. Add the curry paste and stir continually until vegetables are coated in the paste. Add the cauliflower and stir well to combine. Add the chickpeas, coconut milk, broth, and season with salt and pepper. Stir well to combine and raise heat to high and bring to a boil. Once boiling, reduce heat the medium-low and let simmer for 20 minutes or until cauliflower is fork tender. If there isn’t much liquid left and the cauliflower is still not done, add in another half cup of vegetable broth and continue until cauliflower is cooked.
- Once the cauliflower is fork tender, add the spinach, stir to combine and turn off the heat.
- Serve with brown rice, quinoa, or enjoy as is.
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