Creamy Indian-Inspired Cauliflower Chickpea Curry
Ingredients
- 1 medium onion
- 1 tbsp oil
- 20 oz. frozen cauliflower
- 1 pint cherry or grape tomatoes, sliced
- 2 tsp garlic powder
- 1 tbsp ground coriander
- 1 tsp chili powder
- 2.5 tsp cumin
- 2 tsp curry powder
- 3/4 cup marinara or tomato sauce
- 1 cup frozen corn
- 1 15 oz. can chickpeas, drained and rinsed
- 1 tsp kosher salt
- 1 14 oz. can full-fat coconut milk
- 2 cups baby spinach
Optional
- red chili flakes
- chopped cilantro or parsley
Preparation
Finely chop the onion. In a large pan, add the onion and oil. Cook for 5 minutes on medium heat, stirring periodically. Add the frozen cauliflower and cook covered for 5 to 7 minutes, adding a couple tablespoons of water if getting too dry to prevent burning. Cook time will be less if cauliflower pieces are very small.
Add the sliced tomatoes and all the spices, stir and cook for another minute uncovered. Add remaining ingredients except baby spinach. Stir and cook at a gentle simmer for a few minutes or until cauliflower is fork tender.
Add the spinach, stir and cook for another minute until the spinach is wilted.
Serving suggestions
Serve with red chili flakes and chopped cilantro or parsley if desired.
