Coconut Cauliflower Curry

If you have a lot of garden vegetables that you want to incorporate into one dish, this curry dish is for you! It is packed with nutrients and flavor and will leave you and your family feeling very satisfied and comforted.

To recreate this delicious dish, you will need an onion, one pound of sweet potato, one cauliflower head, olive oil, salt, curry powder, garam masala, cumin, cayenne, a can of diced tomatoes, a can of reduced-fat coconut milk, a can of chickpeas, and four cups of spinach leaves.

If you're missing some ingredients or want to try adding other vegetables, feel free to improvise!

Firstly, dice the onion and chop the sweet potato into bite-sized chunks (do not peel). Chop the cauliflower into florets.

Then, heat 2 tablespoons of olive oil in a large, nonstick skillet over medium-high heat. Add the onions and sauté for 2 minutes.

Add the sweet potato and sauté 3 more minutes.

Add the cauliflower and 1/2 teaspoon kosher salt and sauté another 5 minutes.

Stir in 2 tablespoons curry powder, 1 tablespoon garam masala, 1 teaspoon cumin, and 1/4 teaspoon cayenne.

Add the tomatoes and coconut milk. Bring the ingreidents 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 1/2 teaspoon kosher salt to taste, adding additional salt if necessary.

Garnish with chopped cilantro, and serve with brown rice if you'd like!

Enjoy this tasty, warm dish!

Coconut Cauliflower Curry

31% calories from fat

Recipe From Sonja and Alex Overhiser, A Couple Cooks

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