Ingredients
- 2 Tbsp coconut oil
- 1 large onion (chopped)
- 1 Tbsp minced garlic
- 1 Tbsp garam masala
- 1 tsp ground ginger
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- Himalayan salt & black pepper (to taste)
- 1 medium head cauliflower (broken into florets)
- 1 (28 oz) can diced tomatoes
- 1 (14 oz) can coconut milk
- 2 (19 oz) cans chickpeas (drained & rinsed)
- 2 – 3 large handfuls of baby spinach
- 1/4 cup unsweetened shredded coconut
Directions
- In a large pot over medium heat, heat the coconut oil.
- Add in the spices, onion & garlic, and cook until softened.
- Add cauliflower, tomatoes, coconut milk.
- Increase heat and bring to a boil, then reduce to a simmer.
- Simmer for 10 minutes.
- Stir in chickpeas and spinach.
- Simmer until spinach is wilted.
- Serve with Cooked sprouted brown rice and a sprinkle of shredded coconut.
- Enjoy!