Bart's Recipes
Slice the onion and finely chop the garlic cloves. Heat the tablespoon of coconut oil in a large skillet or braising pan over medium-high heat. Sauté the onion, garlic and teaspoon of ginger in it until the onion slices become translucent.
Sprinkle the teaspoon of garam masala and teaspoon of turmeric into the pan. Cook these spices for about a minute so the flavors release well. Stir the cooked chickpeas through and immediately pour the coconut milk into the pan. Lower the heat and let the curry simmer gently for about ten minutes.
Meanwhile, steam the cauliflower rice in a separate pan with a small amount of water or in the microwave until tender. Add the fresh spinach in handfuls to the simmering curry. Continue gently stirring until all the spinach leaves have completely wilted.
Divide the warm cauliflower rice over the plates. Generously ladle the chickpea curry with spinach over or beside it. Roughly chop or tear the fresh cilantro and scatter it over the dish as a final touch.
