Curried Chickpeas-Cauliflower

This curry is the definition of hearty. It's amazing that something this simple taste so good.

Ingredients

Curried Chickpeas-Cauliflower

• 3/4 Lb red-skinned potatoes, sliced 1/2 inch thick

• 3 cups cauliflower

• 2 Tbsp each ghee and olive oil

• 1 cup sliced onion

• 2 tsp minced fresh garlic

• 2 Tbsp curry powder (Madras)

• 1 can (15 oz) chickpeas drained and rinsed.

• 1/2 cup low-sodium vegetable broth

• 1 bunch fresh spinach

• 1 cup canned coconut milk

• Salt and red pepper flakes to taste

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• Toasted coconut and limes wedges (optional)

Directions

1. Cook the potatoes in a pot of boiling salted water until slightly tender, around 5 minutes.

2. Add the cauliflower to the potatoes and cook for 5 minutes more.

3. Heat the ghee and the oil in a skillet over medium-low and add the onion and garlic, cook, stirring for 3 min add the curry powder, cook for 2 minutes.

4. Stir in chickpeas, broth, coconut milk, potatoes and cauliflower, cover and simmer for 12 minutes.

5. Add the spinach, tossing until wilted, season with salt and pepper flakes and on the top the toasted coconut and limes wedges.

Note:

To this recipe you can add more vegetables if you want or if you do not want chickpeas you can change them for peas.