tomato coconut cauliflower curry

Photo by The Culinary Nest

This plant-based dish has it all: creaminess from the coconut milk, sweetness from the potatoes, crunch from the cauliflower and an aroma of curry from the spices. Give this one a try, it comes together super quick!

Recipe by: A Couple Cooks

MAKES

4-6 servings

Prep Time: 10 minutes

Total Time: 25 minutes

INGREDIENTS

1 yellow onion, diced

4 cups sweet potato, chopped

1 head cauliflower, chopped

2 tablespoons olive oil

1 teaspoon salt

2 tablespoons curry powder

1 tablespoon garam masala

1 teaspoon cumin

¼ teaspoon cayenne

1 (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

Cooked brown rice, for serving

METHOD

• Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add onion and sauté for 2 minutes, then add the sweet potato and sauté 3 minutes. Add cauliflower and ½ teaspoon salt and sauté 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. Stir for 2 minutes until the spinach is wilted. Add another ½ teaspoon salt to taste. Taste for seasoning and add more if needed.

• Garnish with cilantro and serve over brown rice. Thats it!! So easy right?!