Coconut Cauliflower Curry
- 1 yellow onion
- 1 pound sweet potato (4 cups chopped)
- 1 head cauliflower (5 cups chopped)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 teaspoon cumin
- ¼ teaspoon cayenne
- 28-ounce can diced tomatoes
- 15-ounce can full-fat coconut milk
- 15-ounce can chickpeas
- 4 cups spinach leaves
- Cilantro, for garnish
- Brown or white rice, for serving
- Make the rice.
- Dice the onion. Chop the sweet potato into bite-sized chunks (do not peel). Chop the cauliflower into florets.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add onion and saute 2 minutes, then add the sweet potato and saute 3 minutes. Add cauliflower and ½ teaspoon salt and saute another 5 minutes. Stir in 2 tablespoons curry powder, 1 tablespoon garam masala, 1 teaspoon cumin, and ¼ teaspoon cayenne. Add the tomatoes and coconut milk. Bring to a boil, then cover, reduce heat and simmer for about 10 minutes until the cauliflower and sweet potato are tender.
- Drain and rinse the chickpeas. When the vegetables are tender, add the chickpeas and 4 cups spinach and stir for 2 minutes until the spinach is wilted. Add another ½ teaspoon kosher salt to taste, adding additional salt if necessary.
- Garnish with chopped cilantro, and serve with brown rice.