Chickpea Curry with Cauliflower Rice

A Flavorful and Filling Plant-Based Dish
steamed rice and meat dish pinit

A hearty and spicy curry made with chickpeas, fire-roasted tomatoes, coconut milk, and a variety of spices. Served with cauliflower rice for a complete meal.

Difficulty: Intermediate
Best Season: Suitable throughout the year

Description

A hearty and spicy curry made with chickpeas, fire-roasted tomatoes, coconut milk, and a variety of spices. Served with cauliflower rice for a complete meal.

Ingredients

Instructions

  1. If you’re serving with rice, start the basmati rice.

  1. Mince the onion. Mince the garlic. Peel and mince the ginger (or grate it). Drain and rinse the chickpeas.

  1. In a large skillet, heat the oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.

  1. Carefully pour in the tomatoes, then add the curry powder, cumin, coriander, salt, and chickpeas. Cook for 5 minutes until bubbly.

  1. Stir in the coconut milk until fully combined, then remove from the heat. Serve with basmati rice.
Keywords: curry, chickpea, cauliflower rice, plant-based, spicy
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