Chickpea & Cauliflower Coconut Curry

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!