🥕 Ingrédients

• Chickpeas: Canned chickpeas work well here. If using dried chickpeas, make sure to pre-cook them before adding them to the curry.
• Coconut milk: I recommend using full-fat canned coconut milk for a rich and creamy texture.
• Curry powder: Use madras curry powder for a flavourful taste, without too much heat.

👨‍🍳 Instructions

1. Heat the vegetable oil in a pot (orpanwith tall sides) on medium-high heat, then add the onion, garlic and ginger and sauté for 2-3 minutes.
2. Next, add the cauliflower and chickpeas and mix everything together for another 1-2 minutes.
3. Add thecoconut milk, vegetable broth,soy sauce,maple syrup, curry powder, and turmeric powder and mix everything together until it comes to a light boil.
4. Reduce the heat to medium-low, cover and let simmer for 10-15 minutes until the cauliflower is tender.
5. Remove the lid and add the spinach leaves to the curry. Mix together until the spinach leaves soften.
6. Top with some fresh cilantro.