If you're looking to feed a crowd, this recipe is for you. This dish is really good but a little spicy since it calls for 1/4 tsp of cayenne. If you're a wimp like me, maybe use a little less.
INGREDIENTS
1 onion, chopped
1 lb sweet potato, chopped into 1" pieces
1 head cauliflower, cut into florets
1 tsp salt
2 Tbsp curry powder
1 Tbsp garam masala
1 tsp cumin
1/4 tsp cayenne pepper
28-ounce can diced tomatoes
15 oz can coconut milk
15 oz can chickpeas, drained and rinsed
4 cups baby spinach
Fresh Cilantro, chopped
Rice of choice
DIRECTIONS
1. Prepare rice according to the package directions.
2. In a large nonstick skillet over medium-high heat, heat 2 Tbsp olive oil. When hot, saute onion for 2 minutes, then add sweet potato and saute for another 3 minutes. Add cauliflower and 1/2 tsp salt then continue to saute another 5 minutes. Stir in curry powder, garam masala, cumin, and cayenne. Add tomatoes and coconut milk. Bring to a boil, then cover, reduce heat and simmer approximately 13 to 15 minutes until the cauliflower and sweet potato are tender.
3. When the vegetables are tender, stir in chickpeas and spinach; continue to stir for until the spinach is wilted and chickpeas heated through, approximately 2 minutes. Add remaining 1/2 tsp salt or to taste.
4. Serve over rice, sprinkle with chopped cilantro.
Recipe from A Couple of Cooks.