Vegan Cauliflower and Chickpea Curry

Heat the coconut oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until soft and translucent.

Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

Add the turmeric, cumin, garam masala, and coriander, stirring constantly for 30 seconds to toast the spices.

Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 5 minutes to thicken slightly.

Add the cauliflower florets, drained chickpeas, and full-fat coconut milk. Season with salt and black pepper, and stir well to combine.

Bring the curry to a gentle simmer, cover with a lid, and cook for 15 minutes, or until the cauliflower is fork-tender.

Remove the lid, fold in the baby spinach, and cook for 2 more minutes until the spinach is wilted.

Taste and adjust seasoning if needed. Garnish with fresh chopped cilantro and serve warm over rice or with flatbread.