Ingredients

• 1 head of cauliflower, about 2 to 3 pounds

• 2 tablespoons virgin coconut oil

• 1 1/4 cups diced white onion

• 4 cloves garlic, minced or grated

• 2 tablespoons minced ginger, can also be grated

• 1 1/4 teaspoons kosher salt, divided

• 5 teaspoons curry powder

• 1 teaspoon ground cumin

• 1 1/2 cups vegetable broth

• 1 (13.5 fluid ounce) can full-fat coconut milk,

• 1 can chickpeas

• 4 cups chopped spinach

Instructions

• Remove the leaves from the head of cauliflower and cut it into smaller florets.

• Heat the oil in a pot (or large sauté pan) over medium-high heat. Add the onions and cook for 3 minutes. Next, add the minced ginger and garlic and 1/4 teaspoon of kosher salt. Cook for another 30 seconds. Then, add 1 teaspoon of kosher salt, curry powder, cumin, and vegetable broth. Stir to combine the spices with the broth. Add the cauliflower and the chickpeas.

• Cover the pot with the lid and bring the broth to boil. Uncover the pot and add the coconut milk, stirring to combine. Reduce the heat to medium and let the broth simmer for another 5 to 7 minutes, until the cauliflower is fork tender. 

• Taste the curry broth and adjust the seasonings to your taste, adding more salt if necessary. 

• Add the baby spinach to the pot in 2 batches, stirring until the spinach starts to wilt. Turn off the heat. Serve the curry with rice.