Coconut Curried Chickpeas Cauliflower and Spinach
Indulge in the warming flavors of this Coconut Curried Chickpeas, Cauliflower, and Spinach recipe—a vibrant, plant-based curry that’s as nutritious as it is delicious. Featuring a fragrant blend of curry powder, turmeric, cumin, and chili flakes, paired with creamy coconut milk and tender cauliflower, this dish is a symphony of bold spices and wholesome ingredients. Protein-rich chickpeas and nutrient-packed baby spinach make it a hearty, satisfying meal perfect for weeknight dinners or meal prep. Ready in just 45 minutes, this one-pot wonder can be served over fluffy basmati rice or paired with soft naan for a complete, comforting experience. Whether you're seeking a vegan dinner idea or exploring deliciously spiced recipes, this curry promises to deliver on flavor, texture, and nutrition.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 4 minced Garlic cloves
- 1 tablespoon, grated Fresh ginger
- 1.5 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground turmeric
- 0.25 teaspoons Crushed red chili flakes
- 1 medium head, cut into florets Cauliflower
- 3 cups Cooked chickpeas (or canned, drained and rinsed)
- 1 13.5-ounce can Coconut milk
- 1 cup Vegetable broth
- 4 cups Fresh baby spinach
- 2 tablespoons, chopped Fresh cilantro
- 1 lime Juice of lime
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- Cooked basmati rice or naan (optional, for serving)
Instructions
Heat olive oil in a large skillet or pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
Add the curry powder, ground cumin, ground turmeric, and crushed red chili flakes to the skillet, stirring constantly for 30 seconds to toast the spices.
Toss the cauliflower florets into the skillet and stir to coat them evenly with the spices.
Add the cooked chickpeas, coconut milk, and vegetable broth. Stir well to combine and bring the mixture to a gentle simmer.
Cover the skillet with a lid and let it simmer for 15-18 minutes, stirring occasionally, until the cauliflower is tender.
Remove the lid and stir in the fresh spinach. Allow it to wilt for 2-3 minutes.
Season the curry with salt, black pepper, lime juice, and freshly chopped cilantro.
Serve hot with cooked basmati rice or naan, if desired.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2298 mg | 100% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 19.7 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1406 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
