Ingredients
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2 tablespoon canola oil
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1 large yellow onion, finely diced
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4 medium cloves garlic, minced
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One 2-inch piece fresh ginger, peeled and finely grated (1 tablespoon)
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1 tablespoon ground coriander
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1-1/2 teaspoon ground cumin
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3/4 teaspoon ground turmeric
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1/2 teaspoon cayenne
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1 tablespoon tomato paste
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2 cups vegetable broth
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1 cup light coconut milk
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One 3-inch cinnamon stick
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Fine sea salt and freshly ground black pepper
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1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
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1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
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2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
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2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)
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One 15-1/2-oz. can chickpeas, drained and rinsed
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4 oz. baby spinach (about 4 lightly packed cups)
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2 tablespoon fresh lime juice
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1 teaspoon finely grated lime zest
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2 tablespoon chopped fresh cilantro
Directions
- On medium-high heat, cook onion in canola oil until brown. Reduce heat to medium.
- Add the garlic and ginger.
- Add spices (coriander, cumin, turmeric, cayenne).
- Add the tomato paste.
- Add the broth, coconut milk, cinnamon stick, 1 teaspoon of salt, and 1/4 teaspoon of pepper and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
- Add the cauliflower, sweet potatoes, tomatoes, and carrots. Simmer until the vegetables are tender, about 20 to 25 minutes.
- Discard the cinnamon stick.
- Stir in the chickpeas, spinach, lime juice, and zest. Cook until the spinach has wilted.
- Season to taste with salt. Garnish with cilantro.
- Serve with basmati rice.
