2 tbl. canola oil
1 large yellow onion, finely diced
4 medium cloves garlic, minced
1 2” piece fresh ginger, peeled and finely grated (1 tbl.)
1 tbl.ground coriander
1 ½ tsp. ground cumin
¾ tsp. ground turmeric
½ tsp. cayenne pepper
1 tbl. tomato paste
2 cups lower-salt chicken or vegetable broth
1 cup light coconut milk ( I used regular coconut milk)
1 3”cinnamon stick
fine sea salt and freshly ground black pepper
1 small cauliflower, broken into 1 ½ inch florets (about 4 cups)
1 lb. sweet potatoes, peeled and cut into 1” cubes (about 3 cups)
2 medium tomatoes, cored, seeded, and coarsely chopped (about 1 ½ cups)
2 large carrots, peeled and cut into ½” thick rounds (about 1 cup) I don’t peel my carrots.
1—15 ½ oz. can chickpeas, drained and rinsed
4 oz. baby spinach (about 4 lightly packed cups)
2 tbl. fresh lime juice
1 tsp. finely grated lime zest
2 tbl. chopped fresh cilantro
In a 5-6 quart Dutch oven or other heavy-duty post, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, (3-4 min.)
Reduce the heat to medium and cook until the onion is richly browned (5-7 min.) more. Add the garlic and ginger; cook stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne pepper; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.
Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and ¼ tsp. pepper and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes.
Add the cauliflower, sweet potatoes, tomatoes, and carrots. (I added a hand full of dried apricots in with the vegetables.) Bring to a boil. Then reduce the heat to medium low, cover and simmer until the vegetables are tender, 20-25 minutes. Discard the cinnamon stick.
Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 more minutes. Season to taste with salt. Serve garnished with the cilantro.
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