Cauliflower Chickpea Curry | Heather Carey

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large red onion, sliced
• 1 teaspoon each coarse salt and pepper
• 2 cloves garlic, pressed or minced
• 1 1-inch knob of ginger, peeled and grated
• 1 head of cauliflower, core removed and chopped into florets
• 2 tablespoons curry powder
• 1 14-ounce can of full-fat coconut milk
• 1 14-ounce can of diced tomatoes
• 1 32-ounce can of chickpeas, drained and rinsed
• 1 10-ounce bag of frozen spinach
• Cooked brown rice (to serve with the curry)