1 small onion, chopped
1 clove garlic, chopped
1 TBSP Olive oil
2 cans chickpeas
1 can full-fat canned coconut milk (Do not used boxed coconut milk. It waters it down.)
6 TBSP curry
1 tsp paprika
1 tsp garlic powder
Pinch of salt
1 bunch fresh spinach, chopped
1 cup fresh cilantro, chopped
1 head cauliflower, grated into ‘rice’ with cheese grater
In a large pot, heat oil. Add onion and garlic and sauté for 3-4 minutes.
Add chickpeas and cook for 5 minutes.
Add coconut milk and spices and bring to a boil stirring constantly. Refuse heat and simmer for 20 minutes.
While curry is cooking, use a cheese grater and grate cauliflower to look like rice. Place in a glass bowl and cover with a wet paper towel. Microwave for 90 seconds. (If you prefer, you can cook longer for a softer texture. I like it a little crunchy.) Set aside.
Return to curry and add fresh spinach and 1/2 cup fresh cilantro, stir, and heat for five minutes or until greens starts to wilt.
Serve hot over steamed cauliflower rice.
Garnish with a sprinkle of fresh cilantro.