Chicken and Chickpea Curry - Foodbook

Ingredients

• 1 lb. boneless skinless chicken breast, cut into bite-sized cubes
• 1 tablespoon olive oil or avocado oil, divided
• ½ medium onion, diced
• 1 medium red bell pepper, diced
• 2 garlic cloves, minced
• 1 (15-ounce) fire-roasted diced tomatoes
• 1 (14-ounce) can full-fat coconut milk
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (12-ounce) bag frozen cauliflower florets
• 2 tablespoons curry powder
• ½ teaspoon ground turmeric
• ¼ teaspoon dried ginger (or 1 teaspoon fresh peeled ginger, grated or finely minced)
• ½ teaspoon fine salt
• Pinch of black pepper
• 2 large handfuls fresh baby spinach (about 3 ounces)
• Chopped fresh cilantro, steamed rice, and lime wedges