Measurements

• 1 can Chickpeas
• 1 small Cauliflower
• 1 large Onion
• 3 cloves Garlic
• 1 inch Ginger
• 2 Tomatoes
• 1 can Coconut Milk
• 2 cups Spinach
• 2 tbsp Curry Powder
• 1 tsp Cumin
• 1 tsp Turmeric
• 1 tsp Coriander
• 1 tsp Garam Masala
• 1/2 tsp Chili Powder
• Salt to taste
• Pepper to taste
• 1 tbsp Lemon Juice
• Fresh Cilantro (for garnish)
• 2 tbsp Oil

Preparation Method

• Heat oil in a large pan over medium heat.
• Add onions and sauté until translucent.
• Stir in garlic and ginger, cook for 1 minute.
• Add curry powder, cumin, turmeric, coriander, garam masala, and chili powder.
• Cook spices for 2 minutes until fragrant.
• Add tomatoes and cook until they soften.
• Stir in cauliflower florets and chickpeas.
• Pour in coconut milk and bring to a simmer.
• Cover and cook for 15 minutes until cauliflower is tender.
• Add spinach and cook until wilted.
• Season with salt, pepper, and lemon juice.
• Garnish with fresh cilantro before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.