Cauliflower Chickpea Curry

CAULIFLOWER CHICKPEA CURRY

SERVES 2 | VEGAN, GLUTEN-FREE

Ingredients:

• 2 tbsp Skinny Protein mix
• 1 tsp Mellow Yellow mix
• 2 tbsp coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• ½ tsp ground cumin
• ½ tsp chili flakes (optional)
• 1 small head cauliflower, cut into florets
• 1 can coconut milk
• 1 can chickpeas, drained and rinsed
• 60g baby spinach
• salt and pepper, to taste
• cooked brown rice, for serving

Directions:

1. Heat the oil in a large pot, then add the onions and garlic and sauté until translucent.
2. Add the spices, stirring to coat and cook 1 minute more.
3. Add the cauliflower and coconut milk and bring to a boil.
4. Reduce heat to low and simmer until the cauliflower is tender.
5. Stir in the Skinny Protein mix, Mellow Yellow mix, chickpeas and spinach.
6. Taste and adjust seasonings.
7. Serve over cooked brown rice.