Vegetable Curry

Ingredients

• 2 tbsp coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp curry powder
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 potatoes, cubed
• 1 cup cauliflower florets
• 1 cup chickpeas, drained and rinsed
• 1 cup spinach
• Salt, to taste
• Steamed rice, for serving

Instructions

1. Heat coconut oil in a large pot over medium heat. Add the onion and cook for 4-5 minutes until softened.
2. Stir in garlic, ginger, and curry powder, cooking for 1 minute until fragrant.
3. Pour in the coconut milk and vegetable broth, stirring to combine.
4. Add the potatoes and cauliflower. Bring to a simmer, cover, and cook for 15 minutes until the vegetables are tender.
5. Stir in the chickpeas and cook for another 5 minutes.
6. Fold in the spinach until wilted, season with salt to taste, and serve hot over steamed rice.