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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Really quite simple to make and delicious. I made some of the modifications recommended by others - used a whole can of coconut milk, doubled up on the spices, cooked the chickpeas a bit longer. Also, I accidentally bought crushed tomatoes instead of whole ones, so I spooned them in, but they seemed to work fine.
Delicious and so easy! Definitely a keeper
Great recipe! I made it exactly as described for the first time and it was absolutely wonderful and a great combination with Halibut. it is also good with a meat added and then served over a bed of spinach as a salad. Lots of options!! great flavors.
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