Each holiday season the nostalgia factor seems to increase for Alex and me. This current season has been full of it, due mostly to playing Aunt Sonja and Uncle Alex to four littles under 6 for the past week. Something about seeing their exuberance at lighting our Christmas tree brings out the true cheese-ball in me. I love this time of being the dotting aunt, before we have a bundle of joy of our own to distract us.
After stuffing ourselves with all sorts of Thanksgiving treats this past week (including this addicting new habit), we’re craving something warm and packed with nutrient-filled veggies. This curry is the perfect antidote; it’s easy to put together and full of healthy veg like sweet potato, spinach, chickpeas, cauliflower and tomatoes. We made ours with a fancy curry powder we received as a gift from a dear friend and it was out of sight. (The quality of the curry powder does affect the taste, so find a quality curry powder if you can.) Several of you asked for the recipe when we posted a photo on Instagram a while ago, so we’re excited to share it now.
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Why to Make It: Nourishing and flavorful curry that’s easy to put together and high in nutrients. Works for vegetarian, vegan, gluten-free and dairy-free diets.
When To Make It: Fall or Winter
*Using a high-quality curry powder is key to a complex taste in this curry. Using a full-fat coconut milk is also recommended versus light coconut milk, as it imparts a satisfying richness.
- 1 yellow onion
- 1 pound sweet potato (4 cups chopped)
- 1 head cauliflower (5 cups chopped)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- 2 tablespoons curry powder*
- 1 tablespoon garam masala
- 1 teaspoon cumin
- ¼ teaspoon cayenne
- 23-ounce jar of Muir Glen diced San Marzano plum tomatoes
- 15-ounce can full-fat coconut milk*
- 15-ounce can chickpeas
- 4 cups spinach leaves
- Cilantro, for garnish
- Brown rice, for serving
- Prepare the brown rice according to the package instructions.
- 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 Muir Glen 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.
This post is sponsored by Muir Glen. All opinions are our own; we love their tomatoes and use them often. Thank you for supporting the sponsors who keep A Couple Cooks in action!