Updated: Apr 14, 2020
(by Jennifer Leckey)
1 T. coconut oil
2 onions, finely sliced
2 cloves garlic, crushed
1 t. garam marsala
1 t. turmeric
1/2 t. cumin
1 t. ground coriander
2 1/3 c. diced tomatoes, fresh or canned
2 c. coconut milk
1 1/2 c. chickpeas
5 c. spinach
2 large tomatoes, quartered
2 c. cauliflower florets, steamed
1 handful fresh coriander, roughly chopped
Heat the oil in a large pan, and cook onions until soft.
Add garlic and spices, stir to combine, and cook for 2 minutes.
Add diced tomatoes, and simmer for 10 minutes.
Add coconut milk, bring to a boil, and simmer for 10 minutes or until sauce has thickened.
Add chickpeas, spinach, steamed cauliflower, and tomato quarters, and heat through.
Garnish with fresh coriander.