Curry with Chickpeas and Cauliflower
Rinse the cauliflower and drain the chickpeas. Rinse the chickpeas and drain well.
Coarsely chop the almonds. Rinse, trim and drain the spinach leaves well. Peel the onion, finely chop and sauté in hot ghee. Add the turmeric, cumin and ginger, sauté briefly and deglaze with the vegetable broth. Add the cauliflower, chickpeas and almonds, season with salt, cover and simmer gently, stirring occasionally, 10-15 minutes.
Stir in the yogurt, cilantro and spinach (do not allow mixture to boil). Season with salt and pepper and serve.