Name: Cauliflower Chickpea Curry & Quinoa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup chickpeas, rinsed & drained if canned; 2 cloves garlic, minced; 2 tsp curry powder (adjust to taste); 1/2 cup coconut milk (unsweetened preferred); 1/2 cup quinoa, uncooked; 1 cup water for quinoa; 1/12 cups cauliflower florets (fresh or frozen); 2 1/2 cups cups spinach leaves; 3 tbsp water for cooking; Sea salt and black pepper to taste; Fresh parsley and lime wedges for garnish

Description

A colorful bowl of cauliflower chickpea curry paired with quinoa. Creamy coconut sauce, tender veggies, and bright veggies make this dish visually appealing and deeply nourishing.

Ingredients

Scale

1 cup chickpeas, rinsed & drained if canned

2 cloves garlic, minced

2 tsp curry powder (adjust to taste)

1/2 cup coconut milk (unsweetened preferred)

1/2 cup quinoa, uncooked

1 cup water for quinoa

1/12 cups cauliflower florets (fresh or frozen)

2 1/2 cups cups spinach leaves

3 tbsp water for cooking

Sea salt and black pepper to taste

Fresh parsley and lime wedges for garnish

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Instructions

1. Rinse quinoa thoroughly. In a small pot, combine quinoa with 1 cup water. Bring to a boil, then reduce heat and simmer for 12-15 minutes until fluffy.

2. While quinoa cooks, warm coconut milk in a large pan over medium heat. Add garlic and curry powder, stirring for 2-3 minutes until fragrant.

3. Add cauliflower, chickpeas, peas, and 3 tbsp water. Cover and cook for 8-10 minutes, until vegetables are tender.

4. Stir in spinach at the end, letting the residual heat wilt the leaves. Season with salt and pepper.

5. Serve curry over quinoa. Garnish with parsley and a squeeze of lime.