Ingredients

• 2 tablespoons coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 2 cups cauliflower florets
• 1 cup chickpeas, drained
• 1 cup spinach
• 1 carrot, sliced
• Salt and pepper to taste
• Fresh cilantro and rice for serving

Instructions

1. Heat coconut oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes.

2. Add garlic, ginger, and curry powder. Cook for 1 minute until fragrant.

3. Pour in coconut milk and diced tomatoes. Bring to a simmer.

4. Add cauliflower, carrot, and chickpeas. Cook for 15 minutes until vegetables are tender.

5. Stir in spinach until wilted. Season with salt and pepper.

6. Garnish with cilantro and serve over basmati rice.