Cauliflower Chickpea Curry

Ingredients

• 1 head cauliflower, cut into florets
• 1 can chickpeas, drained
• 1 can coconut milk (light)
• 1 tbsp turmeric
• 1 tbsp grated fresh ginger
• 1 tsp cumin
• 1 tbsp extra virgin olive oil
• 2 cups fresh spinach

Steps

1. Roast cauliflower at 425°F with olive oil, turmeric, and cumin for 20 minutes.
2. In a large pot, combine coconut milk, ginger, and chickpeas. Simmer 10 minutes.
3. Add roasted cauliflower and spinach to the pot. Stir until spinach wilts.
4. Serve over brown rice or with warm flatbread.