Dairy-Free Emirati Vegetable Curry with Chickpeas

Ingredients

• 1.5 cups Chickpeas (canned, drained and rinsed)
• 1 large Onion
• 3 medium Tomatoes
• about 142 g Spinach
• 1 cup Cauliflower florets
• 3 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Curry Powder
• 0.5 tsp Turmeric Powder
• 0.5 tsp Cumin Powder
• 1 can Coconut Milk
• 0.5 cup Vegetable Broth
• 2 tbsp Olive Oil
• 0.25 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large pot over medium heat.
2. 2Add chopped onion and sauté until translucent.
3. 3Add minced garlic and grated ginger, sauté for another minute.
4. 4Add diced tomatoes and cook until softened.
5. 5Add curry powder, turmeric powder, and cumin powder. Stir well.
6. 6Add chickpeas, spinach, and cauliflower florets. Stir well.
7. 7Pour in coconut milk and vegetable broth. Bring to a simmer and cook for 15-20 minutes, or until vegetables are tender.
8. 8Garnish with fresh cilantro before serving.

Substitutions

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