Ingredients
- 2 Tbs. canola oil
- 1 large yellow onion, finely diced
- 4 medium cloves garlic, minced
- One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.)
- 1 Tbs. ground coriander
- 1-1/2 tsp. ground cumin
- 3/4 tsp. ground turmeric
- 1/2 tsp. cayenne
- 1 Tbs. tomato paste
- 2 cups lower-salt chicken broth or vegetable broth
- 1 cup light coconut milk
- One 3-inch cinnamon stick
- Fine sea salt and freshly ground black pepper
- 1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
- 1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
- 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
- 2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)
- One 15-1/2-oz. can chickpeas, drained and rinsed
- 4 oz. baby spinach (about 4 lightly packed cups)
- 2 Tbs. fresh lime juice
- 1 tsp. finely grated lime zest
- 2 Tbs. chopped fresh cilantro
Nutritional Information
Preparation
- In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.
This curry only needs a basic brown rice or white basmati rice to be a complete meal.