Cauliflower Coconut Curry

This is a real crowd-pleaser that comes together in about 40 minutes. Serve it for your next meatless Monday meal with lots of naan.

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Serves 4-6

  • 1 onion, chopped

  • 2 medium sweet potatoes, about 4 cups chopped (or butternut squash)

  • 1 red pepper, chopped

  • 1 head cauliflower, about 5 cups chopped

  • 2 T avocado oil

  • 2 T curry powder

  • 1 T garam masala

  • 1 t ground turmeric

  • 1 t cumin

  • 1⁄4 t cayenne (more if you like heat!)

  • 1 28-oz can diced tomatoes

  • 1 15-oz can full fat coconut milk

  • 1 15-oz can of chickpeas

  • 4 c spinach or baby kale, chopped

  • Cilantro, chopped for garnish

Scrub the sweet potato and cut into bite-sized chunks (don’t need to peel). Chop the cauliflower into florets.

Heat the olive oil in a large skillet over medium-high heat. Add onion and red pepper and saute 2 minutes, then add sweet potato and saute 3 minutes. Add cauliflower and a 1⁄2 teaspoon kosher salt and continue to saute 5 more minutes. Stir in curry powder, garam masala, turmeric, cumin, and cayenne. Add the tomatoes and coconut milk. Bring to a boil, then cover, reduce the heat and simmer for about 10 minutes until the cauliflower and sweet potato are tender.

When the vegetables are tender, add the chickpeas with their liquid and the spinach or kale. Stir and wilt the greens and cook for about 2 minutes. Taste for seasoning and add salt if desired.

Garnish with chopped cilantro and serve over rice.

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