Vegan Chickpea and Spinach Curry Over Cauliflower Rice

Our household is an equal opportunity household. Come one come all, we love all foods of all cuisines! One of my personal favorites is Asian food; I could go through and list all the countries, but no ones got time for that! We’ve got food to cook, and today we’re going to India 🙂

While no one has ever accused me of being vegetarian (a good steak doesn’t stand a chance around me) I am frequently inspired to go meatless when it comes to Indian foods. That region of the world uses some of the most luxuriously aromatic spices and fresh ingredients that are not only delicious, but good for you! Having a meatless meal or even a meatless day (go on, I dare ya!) doesn’t have to feel like you’re not getting enough to eat. Not only are the chickpeas packed with protein, they’ve also got the wonderful fiber that meat is lacking!

This recipe takes all the wonderful spices and benefits of Indian food and makes for an easy weeknight meal! This recipe at first glance can look intimidating. When I first saw recipes for curries and masalas and stir fries I would just quickly ogle at them and then skip over, because I didn’t know the first thing about making Asian foods and didn’t have the right oils or spices. But I promise its not scary! Once you get those spices in your kitchen, you can quickly whip up some amazing dishes your family and guests will rave about! And to make it even easier on myself I always make sure we have a bunch of frozen pre-chopped veggies in the house (specifically onion and cauliflower rice) you just grab and dump and it saves you so much time. From start, to eat, to dishes this took about an hour! Easy peasy!


This is all you need, spice wise. The spicy chili taste in the curry powder and warm hints of clove, cinnamon, and nutmeg in the garam masala are what really make this dish pop! Must haves for spice rack staples! (seriously, the spices do all the work for you)

img_0042 No shame in my pre-chopped game!


Let all of your wonderful spices and sturdy veggies simmer together in the coconut milk.


I can’t get enough of colorful dishes, so adding a green in the curry was a great way to achieve a visually appealing dish, but also add in some more wonderful veggies!


Again, no shame. Ive made cauliflower rice with my food processor, and it really is super easy. But sometimes you just can’t with the extra machines and dishes. This is a wonderful thing to keep tucked away for an easy side.


Just let this puppy cook in here while you’re getting the table ready, pouring your wine, switching the laundry, whatever your heart desires (that only takes 10 minutes max… don’t get crazy). Add in whatever spices you’d like and then serve it up!


And there ya go! An easy healthy meal you’ll want to keep in your back pocket for the busy weeknights!

What you’ll need for the curry:

  • 1 can of drained and rinsed chickpeas
  • 3/4 cup chopped onion (you can use fresh if you want! But I wanted to show that even a “lazy” dinner can be easy, fresh, and homemade)
  • 3 cups spinach
  • 2 cloves of minced garlic
  • 1 red bell pepper
  • 1 pack of sliced mushrooms (Rinse first)
  • 1 tsp curry powder
  • 1/2 tsp garam masala
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cup of unsweetened coconut milk (I used Thai Kitchen Lite Coconut Milk)

What you’ll need for the cauliflower rice:

*Honestly, the only thing you’ll actually need is the cauliflower rice. The salt, pepper, and cilantro are a personal preference. This curry is filled to the brim with beautiful spices, so you can go bare bones with the side.*

  • 1 bag of riced cauliflower
  • salt and pepper to taste
  • 1 T of fresh chopped cilantro

Here we go!

  1. Add your oil to a high sided skillet, turn on MED/HIGH
  2. Chop bell pepper and onion (or simply snatch your bag of frozen onion out of the freezer!) and add them to the skillet. Stir and let cook for about 6-8 minutes.
  3. Mince and toss in your garlic. Let cook for another minute or so.
  4. Toss in your mushrooms, chickpeas, and spices. Give everything nice stir to get all those wonderful spices all over your veggies.
  5. Add coconut milk. Let all of this simmer for a few minutes.
  6. Add spinach little bits at a time. Let each batch wilt before adding in more, otherwise you’ll just have a giant forest of spinach on top and no way of mixing it in without making a mess!
  7. Once your spinach is in you can put the lid on your skillet and put it off to the side. Just to keep it warm while you make your side and let all those flavors marry just a little bit longer 🙂

Now for the “Rice”

  1. Grab another skillet, spray the pan, and turn on MED/HIGH heat.
  2. Add your bag of cauliflower rice and let it cook! Should only take about 10 minutes. (If you’re using frozen, like I did, make sure you’re letting the water cook out.)
  3. Add your salt, pepper, and chopped cilantro, let it cook for another minute or so.
  4. Serve and Enjoy!

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