Coconut, chick pea and spinach

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make the rice according to How to Cook White Rice, How to Cook Brown Rice, or Instant Pot Rice.

Step 2

Dice the onion. Chop the sweet potato into bite-sized chunks (do not peel). Chop the cauliflower into florets.

Step 3

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add onion and saute 2 minutes, then add the sweet potato and saute 3 minutes. Add cauliflower and ½ teaspoon kosher salt and saute another 5 minutes. Stir in 2 tablespoons curry powder, 1 tablespoon garam masala, 1 teaspoon cumin, and ¼ teaspoon cayenne. Add the Muir Glen tomatoes and coconut milk. Bring to a boil, then cover, reduce heat and simmer for about 10 minutes until the cauliflower and sweet potato are tender.

Step 4

Drain and rinse the chickpeas. When the vegetables are tender, add the chickpeas and 4 cups spinach and stir for 2 minutes until the spinach is wilted. Add another ½ teaspoon kosher salt to taste, adding additional salt if necessary.

Step 5

Garnish with chopped cilantro, and serve with brown rice.

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