Cauliflower coconut curry
This coconut cauliflower curry takes just 30 minutes - it's easy, healthy and delicious. Packed with flavour, this is a recipe you'll keep coming back to.
Servings: 4 servings
Ingredients
- 1 tbsp extra virgin coconut oil
- 1 small onion diced
- 2 garlic cloves crushed
- 1 thumb-sized piece fresh ginger finely grated
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp chilli powder
- ½ tsp sea salt
- 1 small head cauliflower chopped into florets
- 400 g tin chickpeas drained and rinsed thoroughly
- 400 g tin coconut milk full-fat
- 100 ml vegetable stock see notes
- 150 g fresh spinach
To serve
- Handful of fresh coriander roughly chopped
- Rice of your choice
Instructions
- Heat the oil in a large pan over a medium heat. Add the onion and cook for 5 minutes or until soft. Add the garlic and ginger cook for 1-2 minutes or until fragrant.
- Add the spices and salt and cook for 1 minute or until fragrant. Add the cauliflower and stir to coat in the spices, when nicely coloured add the remaining ingredients (except the spinach) and stir to combine. Bring to a simmer, cover and cook for 10 minutes.
- Add the spinach to the top of the curry and leave for 2-3 minutes, or until wilted. Then stir the spinach through the curry.
- Divide between serving bowls with a spoonful of rice and sprinkle with fresh coriander to serve.
Notes
- Take Stock is my favourite vegetable stock brand, shop via the ingredients link and use the code THEFERTILITYKITCHEN for £5 off your entire order.
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