Servings: 6
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.
Slideshows: Browse more One-Pot Meals and 30-Minute Vegetarian Dinners.
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.
This curry only needs a basic brown rice or white basmati rice to be a complete meal.
Delicious, easy and now in my fav file for vegetarian friends. I couldn't get cayenne pepper for love nor money so used half and half paprika and ground chilli. Like dm... I also chopped the spinach to avoid slimy bits, staggered adding the cauliflower to keep it slightly firmer and added green beans. Yum!
This recipe is a bit weak as written. I wish I'd read far enough down into the reviews to find all the ones that say to double the spices and increase the coconut milk. You really need these increases if you want a richer, more intense dish.
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