I made this curry last week. I was looking for something fast and easy with lots of vegetables. My version is a little more stew-y than the original recipe on Enlightened Cooking. I also threw in some extra green beans since they were so cheap at the store.
1 T. oil
1 onion – sliced
2 T. mild curry powder (I used my curry paste, which is NOT mild. It’s strong. Wow.)
1 t. ground cumin
1 14.5-ounce can diced tomatoes – undrained
1 15-ounce can chickpeas – drained and rinsed
1 small head of cauliflower – cut into pieces
1 c. green beans – cleaned and cut into 1 inch pieces
1 5-ounce bag pre-washed baby spinach, roughly torn or chopped
4 tablespoons roughly chopped cilantro leaves
Heat oil in a large saucepan over medium heat. Add the onion and cook for a few minutes before adding the curry powder/paste and cumin. Season with salt and pepper. Cook and stir 1 minute longer.
Add the tomatoes with their juices, chickpeas, cauliflower, green beans and 1 cup water. Bring to the boil, then reduce heat to low, cover and simmer for 10 minutes or until cauliflower is tender.
Remove from the heat and season with salt and pepper. Add spinach and cilantro. Stir through until spinach is just wilted. Serve with fresh bread or rice.
Notes: While this tasted good, it was far too spicy. I started crying after the first few bites. I just needed to scale back on the curry paste and it would have been perfect.
Servings: 6 + bowls