Chana saag (curried chickpeas and spinach) over cauliflower rice
- 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
Coarsely chop onion. Peel and mince garlic and ginger.
Grate cauliflower on the large holes of a box grater (or in a food processor) into a medium bowl.
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.
Add curry powder, cumin, cayenne and salt to taste. Stir to combine, then cook 2 to 3 minutes longer.
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.
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.