This coconut cauliflower curry recipe is easy, healthy and comforting. Naturally gluten-free and vegan, there's a spoonful of cauliflower, chickpeas, spinach and sweet potato in every bite!
½large head of cauliflower, cut into florets (~300 grams)
1medium sweet potato, ¾-inch dice (~300 grams)
1cupshelled edamame (145 grams) (fresh or frozen)
1 14-ouncecan coconut milk
1cuplow-sodium vegetable broth or filtered water (240 ml)
3cupspacked spinach (~90 grams), roughly chopped
¼cupchopped fresh cilantro
Instructions
Heat a large pot or Dutch oven over medium-low heat. Warm the coconut oil. Add the cumin seeds, stirring to toast and become fragrant. About 1 minute, careful not to burn.
Raise heat to medium and add the onions, chilies and ginger, sauté for 2 minutes. Stir in the turmeric, garam masala, sea salt and black pepper and continue to cook for 2 minutes longer.
Add the chickpeas with liquid, tomatoes with juices, cauliflower, sweet potato, edamame, coconut milk and vegetable broth. Raise heat and bring to a boil. Reduce heat and simmer, stirring occasionally until cauliflower and sweet potato are tender. About 15 minutes.
Remove from heat and immediately stir in fresh spinach. Top with fresh cilantro.
Notes
Serve over rice, quinoa or a bed of your favorite dark leafy green like spinach, kale or arugula.Store in an airtight container (preferably glass) in the fridge for up to 5 days. Freeze well for up to 3 months.