👩🍳 Instructions
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1
Heat coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add cumin seeds and cook for 30 seconds until fragrant.
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2
Add diced onion and sauté for 5-7 minutes until softened and translucent. Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
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3
Stir in ground cumin, coriander powder, turmeric powder, and red chili flakes. Cook for 1 minute, stirring constantly, to bloom the spices.
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4
Add cauliflower florets, bell pepper, and zucchini. Stir to coat with spices and cook for 5 minutes, stirring occasionally.
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5
Pour in diced tomatoes (with juice), vegetable broth, and full-fat coconut milk. Stir well, bring to a gentle simmer, then reduce heat to low. Cover and cook for 15-20 minutes, or until vegetables are tender.
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6
Uncover and stir in rinsed chickpeas and garam masala. Cook for another 5 minutes to heat through. Stir in baby spinach until just wilted.
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7
Remove from heat. Stir in fresh lime juice and chopped fresh cilantro. Taste and adjust seasoning with salt and black pepper as needed.
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8
Serve hot with basmati rice, naan bread, or your favorite side.
💡 Notes
For extra heat, add more chili flakes or a finely diced green chili. This curry tastes even better the next day and is perfect for meal prep. Feel free to swap in other vegetables like sweet potatoes or green beans. Store leftovers in an airtight container in the refrigerator for up to 4 days.
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
15g
Total Fat
28g
Saturated Fat
18g
Carbs
30g
Fiber
9g
Sugar
8g
Sodium
550mg
Cholesterol
0mg
