1 clove
1 cup chopped
1 Tbsp
1 16-oz can
4 cup(s)
1/2 cup(s)
2 tsp(s)
2 cup(s)
160 g
113 g
60 g
In a large non-stick skillet, heat 1 tablespoon coconut milk over medium-high heat. When liquid starts to bubble, stir in onion and garlic. Sauté until onion is translucent, about 4 minutes.
Stir in curry powder, cooking until fragrant, about 30 seconds. Add remaining coconut milk.
Add cauliflower and chickpeas. Cover, reduce heat and simmer 6 to 8 minutes or until vegetables are almost tender.
Mix in lemon juice and spinach. Season to taste with salt and pepper.
0.1 Servings Fruits / 2.2 Servings Vegetables
Calories: 235.3
Omega-6 / Omega-3 ratio: 8 : 1
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