Description
This cauliflower curry is perfect for a cozy weeknight dinner!
Ingredients
Units
Scale
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1-inch cube of ginger, finely chopped
- 1 head cauliflower, chopped (approx 4 cups)
- 14 oz can of chickpeas, drained
- 1 cup coconut milk
- 3/4 cup vegetable broth
- 1 tbsp Thai red curry paste
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1/2 tbsp maple syrup
- 1 tbsp curry powder
- 1/2 tsp turmeric powder
- 1 cup spinach leaves
- Cilantro to top (optional)
- salt & pepper to taste
Instructions
- Heat the vegetable oil in a pot (or pan with sides) on medium-high heat, then add the onion, garlic and ginger and saute for 2-3 minutes.
- Next, add the cauliflower and chickpeas and mix everything together for another 1-2 minutes.
- Add the coconut milk, vegetable broth, soy sauce, maple syrup, curry powder, and turmeric powder and mix everything together until it comes to a light boil.
- Reduce the heat to medium-low, cover and let simmer for 10-15 minutes until the cauliflower is tender.
- Remove the lid and add the spinach leaves to the curry. Mix together until the spinach leaves soften.
- Top with some fresh cilantro.
Notes
Enjoy this curry on its own or served with rice or naan bread.
Store leftovers in the fridge for 5 days or in the freezer for 2 months.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 290
- Sugar: 6g
- Fat: 14g
- Carbohydrates: 33g
- Fiber: 7.5g
- Protein: 8g
