Ingredients:

1 tablespoon coconut oil

1 onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 teaspoons ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper (adjust to taste)

1 can (14 ounces) coconut milk

1 can (14 ounces) diced tomatoes

1 head cauliflower, cut into florets

1 can (14 ounces) chickpeas, drained and rinsed

1 cup vegetable broth

1 cup spinach or kale leaves, chopped

Juice of 1 lemon

Salt and pepper, to taste

Fresh cilantro, for garnish

Cooked rice or naan bread, for serving

Instructions:

Heat coconut oil in a large pot or skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes.

Add minced garlic, grated ginger, ground turmeric, ground cumin, ground coriander, ground cinnamon, and cayenne pepper to the pot. Stir well to coat the onions and spices. Cook for 1-2 minutes until fragrant.

Pour in the coconut milk and diced tomatoes, including their juices. Stir to combine.

Add cauliflower florets and drained chickpeas to the pot. Pour in the vegetable broth, ensuring the vegetables are covered. Bring the mixture to a simmer and cover the pot. Cook for about 15-20 minutes until the cauliflower is tender.

Stir in the chopped spinach or kale leaves and lemon juice. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until the greens wilt.

Remove from heat and garnish with fresh cilantro.

Serve the Turmeric Coconut Curry hot over cooked rice or with naan bread.

Calorie breakdown per serving (approximate):

Calories: 320

Protein: 9g

Carbohydrates: 39g

Fat: 17g

Fiber: 12g

Sugar: 8g

Note: The calorie count may vary depending on the specific brands and quantities of ingredients used.

Enjoy the aromatic and nourishing Turmeric Coconut Curry with Chickpeas and Cauliflower. This flavorful dish is loaded with plant-based protein, fiber, and anti-inflammatory spices. It’s a comforting and satisfying option for a vegetarian or vegan meal.