Canned Coconut Milk Recipes
CAULIFLOWER COCONUT CURRY
Everybody loves this coconut curry! This easy dinner recipe is warm-spiced, nutrient packed, and ready in just over 30 minutes. Dinnertime win.
Provided by Sonja Overhiser
Categories Main Dish
Time 35m
Number Of Ingredients 15
Steps:
- Make the rice according to How to Cook White Rice, How to Cook Brown Rice, or Instant Pot Rice.
- Dice the onion. Chop the sweet potato into bite-sized chunks (do not peel). Chop the cauliflower into florets.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add onion and saute 2 minutes, then add the sweet potato and saute 3 minutes. Add cauliflower and ½ teaspoon kosher salt and saute another 5 minutes. Stir in 2 tablespoons curry powder, 1 tablespoon garam masala, 1 teaspoon cumin, and ¼ teaspoon cayenne. Add the tomatoes and coconut milk. Bring to a boil, then cover, reduce heat and simmer for about 10 minutes until the cauliflower and sweet potato are tender.
- Drain and rinse the chickpeas. When the vegetables are tender, add the chickpeas and 4 cups spinach and stir for 2 minutes until the spinach is wilted. Add another ½ teaspoon kosher salt to taste, adding additional salt if necessary.
- Garnish with chopped cilantro, and serve with brown rice.
Nutrition Facts : Calories 209 calories, Sugar 6 g, Sodium 374.2 mg, Fat 6.7 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 32.9 g, Fiber 8.6 g, Protein 7.1 g, Cholesterol 0 mg
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