Chickpea Saag

Peel and mince 2 tsp ginger. Peel and mince the garlic. Peel and dice the onion. Chop the tomato. Drain and rinse the chickpeas.

Place a medium saucepan over medium-high heat with 2 tsp vegetable oil. Add minced ginger, minced garlic, diced onion and cook, stirring frequently, until softened, about 3 to 5 minutes. Add the curry powder and cook until fragrant, about 1 minute.

Add ¼ cup water, chopped tomato, coconut milk, ¾ tsp salt, and a pinch of pepper. Bring to a boil, add the spinach, and stir. Reduce the heat to low, and cook until the spinach wilts, about 3 to 5 minutes.

Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Add the cumin seeds and toast until sizzling and fragrant, about 1 to 2 minutes. Add the cauliflower rice and cook, stirring occasionally, until tender and lightly browned in places, about 4 to 6 minutes.

Add the chickpeas to the pot with the saag and cook until heated through, about 2 to 3 minutes. Divide the cumin cauliflower rice between large bowls. Top with chickpea saag and serve with mango chutney.