30 minsDinner

Chana saag (curried chickpeas and spinach) over cauliflower rice

Makes: four servings
Makes: four servings


  • 1 yellow onion
  • 1 ½ tbsp minced garlic
  • 1 ½ tbsp minced ginger
  • 4 cups cauliflower
  • ¼ cup olive oil
  • 1 ½ tbsp curry powder
  • 1 ¾ tsp cumin
  • ½ tsp cayenne
  • 1 ⅓ cups crushed tomatoes
  • 1 ⅓ cups canned chickpeas
  • 6 cups spinach
  • 2 cups full-fat coconut milk


  1. Coarsely chop onion. Peel and mince garlic and ginger.

  2. Grate cauliflower on the large holes of a box grater (or in a food processor) into a medium bowl.

  3. Heat 2 tbsp olive oil in a medium skillet over medium heat. Add half the chopped onion, plus all the garlic and ginger. Saute 3 to 4 minutes until fragrant.

  4. Add curry powder, cumin, cayenne and salt to taste. Stir to combine, then cook 2 to 3 minutes longer.

  5. Add crushed tomatoes, drained chickpeas and spinach, stirring to combine. Cook until heated through, about 5 minutes. Remove from heat and stir in 1 cup full-fat coconut milk. Season with salt and pepper to taste.

  6. Meanwhile, heat remaining 2 tbsp olive oil in a skillet over medium high heat. Add the remaining onion and cook 5 minutes. Add cauliflower and the remaining 1 cup full-fat coconut milk and cook until liquid is reduced and cauliflower is tender, about 5 minutes more.