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COCONUT CAULIFLOWER CURRY with Sweet Potatoes, Chickpeas & Spinach

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.


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


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.

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