Cook Time: 25 minutes
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, San Marzano if possible
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 kosher 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 Muir Glen 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.
*Using a high-quality curry powder is key to a complex taste in this curry. Using a full-fat coconut milk is also recommended versus light coconut milk, as it imparts a satisfying richness.
Calories Per Serving: 208