Fine Cooking Magazine - November/December 2020

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.

Ingredients

1 cup unsweetened coconut milk
12 oz. cauliflower florets, cut into bite-size pieces (about 3 cups)
1 large carrot, sliced 1/4 inch thick on the diagonal
1 medium yellow onion, halved and thinly sliced lengthwise
1 Tbs. minced fresh ginger
2 tsp. minced garlic
2 tsp. hot curry powder, such as Madras
Kosher salt
3 oz. baby spinach (about 3 lightly packed cups)
1 15-oz. can chickpeas, drained and rinsed
2 medium plum tomatoes, cut into 1/2-inch dice
3 Tbs. chopped fresh cilantro

Calories (kcal) : 280
Fat Calories (kcal): 110
Fat (g): 12
Saturated Fat (g): 9
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 1
Cholesterol (mg): 90
Sodium (mg): 450
Carbohydrates (g): 35
Fiber (g): 11
Protein (g): 11

Preparation

In a 12-inch skillet set over medium-low heat, stir together the coconut milk, cauliflower, carrot, onion, ginger, garlic, curry powder, and 1 tsp. salt. Raise the heat to high and bring to a boil; reduce to a simmer, cover, and cook, stirring often, until the cauliflower is tender when pierced with a knife, about 10 minutes. (If the pan looks dry, stir in water 1/4 cup at a time.)
Stir in the spinach, chickpeas, and tomatoes and continue to cook until the chickpeas are heated through and the spinach is wilted, about 5 minutes. Stir in the cilantro, season to taste with salt, and serve.

Serve with flatbread or rice.

(19 ratings) Read Reviews

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Coconut Milk
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Cauliflower
IN THIS RECIPE
Carrots
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Chinese Black Rice

Reviews

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Reviews (18 reviews)

JKinME | 05/06/2018
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.
SoCo18 | 08/03/2017
Delicious and so easy! Definitely a keeper
Kellyceleste | 07/23/2017
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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What We're Cooking Now

Name: Indian Vegetable Curry
Yield: 4 - 5 servings
Cuisine: Indian
Ingredients: 1 cup unsweetened coconut milk; 12 oz. cauliflower florets, cut into bite-size pieces (about 3 cups); 1 large carrot, sliced 1/4 inch thick on the diagonal; 1 medium yellow onion, halved and thinly sliced lengthwise; 1 Tbs. minced fresh ginger; 2 tsp. minced garlic; 2 tsp. hot curry powder, such as Madras; Kosher salt; 3 oz. baby spinach (about 3 lightly packed cups); 1 15-oz. can chickpeas, drained and rinsed; 2 medium plum tomatoes, cut into 1/2-inch dice; 3 Tbs. chopped fresh cilantro