RECIPE BY JANET OF @JANETSMUNCHMEALS
Hearty and warming curry stew on top of freshly cooked rice. This dish isn't very spicy - just enough heat to warm you while eating. But feel free to adjust the heat by adding less or more chili powder depending on your preference.
INGREDIENTS
- 1 medium onion
- 1 tbsp oil
- 20 oz. frozen cauliflower
- 1 pint cherry or grape tomatoes, sliced
- 2 tsp garlic powder
- 1 tbsp ground coriander
- 1 tsp chili powder
- 2.5 tsp cumin
- 2 tsp curry powder
- 3/4 cup marinara or tomato sauce
- 1 cup frozen corn
- 1 15 oz. can chickpeas, drained and rinsed
- 1 tsp kosher salt
- 1 14 oz. can full-fat coconut milk
- 2 cups baby spinach
- red chili flakes (optional)
- chopped cilantro or parsley (optional)
METHOD
- Finely chop the onion. In a large pan, add the onion and oil. Cook for 5 min on medium heat, stir periodically. Add the frozen cauliflower, cook covered for 5 to 7 minutes, adding a couple tablespoons of water if getting too dry, to prevent burning (cook time will be less if your cauliflower is very small pieces).
- Add the sliced tomatoes and all the spices, stir and cook another min (uncovered). Add remaining ingredients, except baby spinach. Stir, cook at a gentle simmer for a few min or until cauliflower is fork tender.
- Add in the spinach, stir, cook another minute until the spinach is wilted.
- Serve with red chili flaked and chopped cilantro or parsley if desired.
@janetsmunchmeals | www.munchmealsbyjanet.com
Janet is a long-time foodie and working mom, who is obsessed with creating simple, flavor-packed plant-based dishes that both vegans and non-vegans will love. Starting in 2017, Janet decided to turn my love of food and cooking into something she could share with the world through her blog and social pages.
