Yellow Cauliflower Chickpea Curry

INGREDIENTS

2 tbsp

coconut oil (melted)

2 tbsp

fresh ginger (roughly chopped)

large garlic cloves (roughly chopped (about 1 heaping tablespoon))

1/4 cup

fresh cilantro (loosely packed (about the size of a small handful))

1 tbsp

ground tumeric

1 tbsp

curry powder

2 tsp

ground cumin

1/2 tsp

sea salt + pepper (plus more to taste)

red chili pepper (stem removed - use half if you're sensitive to spicy food)

1 tsp

coconut sugar (or regular sugar)

1 tbsp

coconut aminos (or tamari)

2 tbsp

lime juice

1 tbsp

coconut oil

large white onion (chopped)

1 14 ounce can

coconut milk (full fat is ideal for a creamier texture but feel free to use lite coconut milk)

2 cups

cauliflower florets (chopped into bite sized pieces)

1 14 ounce can

chickpeas (drained & rinsed)

1 cup

spinach