Cauliflower, Spinach and Chickpea Coconut Curry

4 serves | 40 minutes (not including chickpeas soaking time)

This curry includes hearty chickpeas, adding extra protein and texture to the dish. The creamy coconut base combined with the tender cauliflower and spinach makes for a rich and satisfying meal.

Ingredients

  • 1 medium cauliflower, cut into florets
  • 2 cups fresh spinach leaves, washed and chopped
  • 1 cup dried chickpeas, soaked overnight and cooked until tender (or 1 can, drained and rinsed)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 400ml of coconut milk
  • 1 cup vegetable broth
  • 2 tbsp coconut oil or vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp coriander seeds
  • 1/2 tsp crushed chilli (adjust to taste)
  • 1/2 tsp garam masala
  • Salt, to taste
  • Fresh coriander, chopped, for garnish
  • Lemon or lime wedges, for serving

Method

Prepare the Chickpeas:

If using dried chickpeas, soak them overnight in plenty of water. Drain, rinse, and cook them in fresh water until tender, about 1-1.5 hours. Drain and set aside.

Sauté the Aromatics:

Heat the coconut oil in a large pan or pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

Add the chopped onion and sauté until golden brown, about 5-7 minutes.

Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

Cook the Cauliflower:

Add the turmeric powder, coriander seeds and crushed chilli to the onion mixture, stirring well to combine. Cook the spices for about 1 minute to release their flavours.

Add the cauliflower florets to the pan and toss to coat them in the spices. Cook for 3-4 minutes, allowing the cauliflower to absorb the flavours.

Simmer the Curry:

Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.

Stir in the cooked chickpeas, cover the pan, and cook for 15-20 minutes, or until the cauliflower is tender and cooked through.

Add Spinach and Finish:

Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.

Sprinkle the garam masala over the curry and adjust the seasoning with salt to taste.

Serve:

Garnish the curry with freshly chopped coriander. Serve hot with steamed rice, naan, or your favourite flatbread, and a wedge of lemon or lime on the side.

Shop the ingredients