Indian Vegetable Curry
Ingredients
12 oz. of unsweetened coconut milk
6 cups cauliflower cubed into bite size florets
3 large carrots sliced 1/4" thick on the diagonal
2 medium onions halved and thinly sliced lengthwise
2 Tbs minced fresh ginger
4 tsp minced garlic
1 ½ tsp curry powder
6 oz baby spinach about 6 lightly packed cups
1 ½ cans chickpeas, drained
2 medium plum tomatoes cut into 1/2" dice
6 Tbs chopped cilantro
Tomatoes, mustard and parsley to garnish
Preparation Instructions
In skillet over medium low heat, stir together the coconut milk, cauliflower, carrot,onion, ginger, garlic and curry powder. Raise the heat and cooking stirring often, until the cauliflower is tender when pierced, about 10 minutes. Stir in the spinach, chickpeas and tomatoes, and continue cooking until the chickpeas and heated and the spinach is wilted. About 5 minutes. Stir in the cilantro season to taste with salt. Serve enfolded in a tortilla.
Garnish plate with tomatoes, mustard and parsley