Cauliflower and Potato Curry with Chickpeas

ellerepublic.de

Joshua Ericson

1 tablespoon coconut oil

2 small yellow onions, diced

3 teaspoon ground cumin

1 ½ teaspoons ground coriander

1 teaspoon ground turmeric

1 teaspoon paprika (sweet)

⅛ teaspoon cayenne pepper

sea salt plus freshly ground pepper, to taste

2 cloves of garlic, minced

2 teaspoons peeled and grated fresh ginger

1 fresh chili pepper, seeded and thinly sliced

3 small firm potatoes, peeled and diced (1,5 cm pieces, ca. 300 g)

1 small head of caulilflower, cut into small florets (ca. 400 to 450 g florets)

2 x 400 g can organic diced tomatoes

2 cups vegetable broth (500 ml)

1 x 200 g can organic coconut milk

1 x 400 g can organic chickpeas, drained and rinsed

100 g spinach hard stems removed and chopped

Freshly chopped parsley or cilantro to garnish

subheading: To serve:

whole grain basmati rice (or quinoa, millet or other grain of choice)

Directions at ellerepublic.de

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