Cauliflower, Sweet Potato, and Chickpea Curry

2 teaspoons coconut oil
150 grams yellow onion diced (1 medium)
350 grams sweet potato diced (1 medium)
300 grams cauliflower cut into small florets (1/2 head)
3 cloves garlic minced
1 teaspoon ginger grated
1 teaspoon sea salt
½ teaspoon cumin
½ teaspoon turmeric
½ teaspoon cayenne pepper
½ teaspoon ground coriander
½ teaspoon black pepper
¼ teaspoon cinnamon
1 tablespoon apple cider vinegar
400 ml canned diced tomatoes
300 grams cooked chickpeas or canned, rinsed well
400 ml canned full-fat coconut milk
70 grams spinach or chard

Heat a large pot over medium heat and add the coconut oil. Once the pot is hot, add the onion and cook for a couple of minutes, or until translucent but not browned.

Add the sweet potato and cauliflower and cook for another five minutes to brown slightly.

Stir in the garlic and ginger, followed by the salt, cumin, turmeric, cayenne pepper, coriander, black pepper, and cinnamon, and cook for another 30 seconds.

Stir in the apple cider vinegar, then add the tomatoes and chickpeas. Bring to a low boil, then reduce the heat to simmer. Cook, covered, for about 20 minutes, or until the vegetables are fork-soft.

Once the vegetables are cooked, stir in the coconut milk.

Remove the curry from the heat and stir in the greens. If using kale or frozen greens, cook for a couple of minutes.

Serve hot with naan or your grain of choice (rice, quinoa, etc.). Leftovers can be refrigerated in a sealed container for up to three days and freeze well for up to a month.

from: www.occasionallyeggs.com