This easy one-pot meatless main gets its complex flavor from a combination of spices including coriander, cumin, turmeric, cayenne, and cinnamon. The spices marry in a rich, flavorful sauce that has a comforting, belly-warming appeal.
Read Ellie Krieger’s blog post to learn more about the healing power of spices and how this recipe came together.
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Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.
Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.
Excellent recipe. This has become a family favorite of ours. The flavors are incredible. There is quite a bit of prep work, but nothing difficult, and all the work is well worth it.
This is my go to dish in winter when cooking for my vegetarian friends. Never fails. The ingredient list is a bit long, at first, but now that we cook a lot of indian dishes, they're really just simple spice stables. I like to garnish with plain goat yogurt and an extra dash of garam masala. This may be one of the few vegetarian dishes that is hearty enough to keep my meat loving husband satisfied.
Wow, great combo of flavours! I made minor changes. I doubled the ground coriander (in my experience you can't overdo coriander) and I use 1 can full-fat coconut milk and 1 1/2 cups broth....so rich unless you have to watch fat intake. I also adjust the cayenne depending on who's coming to dinner. 1/2 tsp is good for the average curry eater. We up it to 1 tsp when just our family :)
Wow! So good!
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