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.
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)
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.
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.
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