Coconut Vegetable Curry

• 2 cups chickpeas
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1.5 cups cooked cauliflower (from about 2 cups raw florets)
• 1/2 cup coconut flakes
• 1 tbsp curry powder
• 1 tsp grated ginger
• 1 cup cooked brown rice

• 4 cups chickpeas
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 3 cups cooked cauliflower (from about 2 cups raw florets)
• 1 cup coconut flakes
• 2 tbsp curry powder
• 2 tsp grated ginger
• 2 cup cooked brown rice

• 6 cups chickpeas
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 4 1/2 cups cooked cauliflower (from about 2 cups raw florets)
• 1 1/2 cup coconut flakes
• 3 tbsp curry powder
• 3 tsp grated ginger
• 3 cup cooked brown rice

• 8 cups chickpeas
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 6 cups cooked cauliflower (from about 2 cups raw florets)
• 2 cup coconut flakes
• 4 tbsp curry powder
• 4 tsp grated ginger
• 4 cup cooked brown rice

1. Warm a little oil in a deep pan over medium heat, about 1 minute, until it flows easily across the pan.

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2. Add the ginger and curry powder and cook, about 1 minute, until fragrant and the kitchen smells warm and spicy.

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3. Add the chickpeas and cauliflower and stir to coat in the spices.
4. Pour in the coconut flakes and a splash of water and simmer, 12 to 15 minutes, until the cauliflower is fork tender and the sauce has thickened slightly.

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5. Stir in the spinach and cook, 1 to 2 minutes, until it wilts and turns bright green.

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6. Serve over the brown rice.

• Calories946
• Protein40g
• Carbs148g
• Fat24g
• Fiber37g
• Sodium93mg

• Inflammation
• Gut Health
• Joint Comfort
• Eating Well
• Mood Support

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