Gluten-Free Chickpea and Vegetable Curry

Instructions

1. 1Place a large pot over medium heat (176.7°C / 175°C) and add the 2 tbsp of Olive Oil.
2. 2Add the 1 medium Onion to the pot and cook, stirring occasionally, for 5-7 minutes, or until the onion looks soft and translucent.
3. 3Add the 2 cloves of Garlic and the 2.54 cm of Ginger to the pot and cook for 1 minute more, stirring constantly, until fragrant.
4. 4Stir in the 2 tbsp of Curry Powder, 1 tsp of Turmeric, and 1 tsp of Cumin. Cook for 30 seconds, stirring constantly, until the spices smell toasted.
5. 5Pour in the 2 cans of Chickpeas, the 1 can of Diced Tomatoes, and the 1 can of Coconut Milk. Stir everything together.
6. 6Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 15 minutes, stirring occasionally.
7. 7Add the 1 head of Cauliflower, cut into bite-sized florets, to the pot. Cover and continue to simmer for 10-15 minutes, or until the cauliflower is tender when poked with a fork.
8. 8Stir in the 4 cups of Spinach. Cook for 1-2 minutes, stirring gently, until the spinach is completely wilted.
9. 9Season the curry with the 1 tsp of Salt and the 1/2 tsp of Pepper. Stir to combine.
10. 10Serve the chickpea and vegetable curry hot over the 4 cups of Cooked Rice.

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