Vegetable Curry with Coconut Milk

Ingredients

• 2 tbsp coconut oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp cumin
• 1/2 tsp turmeric
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 2 cup s cauliflower florets
• 2 medium potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 large handfuls fresh spinach
• 1 tsp salt
• juice of 1 lime
• fresh cilantro, for garnish
• basmati rice or naan, for serving

Steps

1. 1

   Heat coconut oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

2. 2

   Add garlic and ginger, cook for 1 minute. Stir in curry powder, cumin, and turmeric, toasting for 30 seconds.

3. 3

   Pour in coconut milk and diced tomatoes. Stir to combine.

4. 4

   Add cauliflower, potatoes, and salt. Bring to a simmer, cover, and cook for 15 minutes.

5. 5

   Add green beans and chickpeas. Cook uncovered for another 10 minutes until all vegetables are tender.

6. 6

   Stir in spinach and lime juice, cooking until spinach is wilted.

7. 7

   Garnish with cilantro and serve over basmati rice or with warm naan.