One-Pot Chickpea Cauliflower Curry

Yields 4 servings

Ingredients

• 2 tbsp coconut oil
• 1.5 shallot, chopped
• 6 cloves garlic, minced
• 2 tbsp fresh ginger, minced or 1 tbsp dried ginger
• 4 tbsp red
• 2 cups canned coconut milk
• 1 tsp ground turmeric
• 1 tbsp honey
• 2 tbsp soy sauce
• 1 cup chopped cauliflower
• 1 1/2 cup chickpeas, drained and rinsed
• 1 handful of mushrooms, roughly chopped
• 2 handfuls of spinach

Instructions

1. Heat a large pot over medium heat. Once hot, add coconut oil, shallot, garlic, and ginger. Sauté for 2-3 minutes, stirring frequently.
2. Add curry paste and stir. Cook for 2 minutes. Add coconut milk, turmeric, honey, and soy sauce. Stir. Bring to a simmer over medium heat.
3. Once simmering, add cauliflower, chickpeas, and mushrooms. Stir to combine. You want a simmer, not a boil, so adjust heat accordingly.
4. Cook for about 15 minutes, stirring occasionally. When there is 4 minutes left, add spinach. Stir to combine.
5. Serve as is – or we recommend serving over brown rice or quinoa. Garnish with lime and cilantro.