Servings: 4 - 5
Curry-scented coconut milk simmers down to a thick and flavorful sauce for carrots, cauliflower, spinach, and chickpeas in this fragrant one-pan dish.
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This was a great base recipe but I did it a bit differently and it was excellent. Cooked up the onions, garlic, and spices (added dried herbs, hot curry, and chili powder because I like a little kick) first and let it cook - I think this recipe really needs to separate out these first ingredients and spices to get full flavor. Then added the coconut milk and little vegetable broth and let that simmer. Then added the tomato, cauliflower, and red bell pepper (because I needed to use it up and I think it was a great addition..). Finally added chickpeas and spinach and let it all simmer. Fast and easy. This is going to be a new "go-to".
Made this last night for dinner -- it was absolutely delicious and so easy to make.
Excellent, quick dish. Sauteed onions in a Tbl of olive oil and spice (used about a 1/2 Tbl of Ras el Hanout) on low heat for 10 minutes, added the garlic and ginger for 5 and tossed the cauliflower and potato (instead of carrot) quickly before adding the coconut milk and curry. Used fresh spinach and also added 1 lb of shrimp. Finished it with lime and cilantro. Lovely!
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