Coconut Chickpeas and Cauliflower
By Eshun Mott
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Photo: Roberto Caruso
This addictive combination of flavours comes together to make a vegan main dish or a hearty side—and it’s all made in a single pot!
, (about ½ head)
1 (400 mL) can
1 (796 mL) can
, drained and rinsed well
, if desired
- Heat 3 tbsp of the olive oil in a large frying pan over high heat. Add cauliflower, turn heat to medium-high and sauté for 4 min or until browned and tender. Scrape into a bowl; set aside.
- Add onion and remaining 1 tbsp oil to pan; sauté for 2 min or until onion is lightly browned and softened. Add ginger, garlic, cumin and chili flakes; sauté for 1 min or until fragrant. Add coconut milk; bring mixture to a boil. Simmer for 2 min. Add chickpeas; simmer for 3 min longer or until flavours are combined. Season with salt. Add spinach; stir until just wilted. Stir in reserved cauliflower. Serve sprinkled with chopped cilantro and toasted coconut, with a side of naan, if desired.