Vegetable Coconut Curry
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tsp ground ginger
- 1 tsp cayenne pepper
- 1 TBSP olive oil
- 1/2 tsp turmeric
- 1/2 tsp ground coriander seeds
- 1 tsp cumin
- 1 tsp curry powder
- 1 tsp sea salt
- 1 14.5 oz can coconut milk
- 1 head of cauliflower, cut up
- 10 oz baby spinach
- 2 medium potatoes, chopped
- 1.5 cups cooked chickpeas
- Quinoa, rice, etc.
Combine the onion, garlic, ginger, and cayenne pepper in the olive oil and sautee until the onions are soft. Add remaining spices and coconut milk and stir. Add vegetables and chickpeas and stir well. Cook/simmer for about 20 min or until the veggies are tender. Serve over quinoa, rice, or with naan or bread!
