Welcome to my world of cooking. I plan to make one item for dinner, but as I start to prepare it, I end up making something totally different. From My Saturday Morning Ritual post, I said I was going to make a Cauliflower and Spinach saute with Tahini Sauce as one of my meals. But that morphed into a Cauliflower, Tomato and Spinach Coconut Curry as I had some tomatoes from my garden that needed to be used and an open can of coconut milk in the fridge.
The main spice in this dish is garam masala. Garam masala is actually a blend of different spices which usually includes coriander, cumin, cardamom, cinnamon, etc… If your grocery store does not carry garam masala you can purchase it here.
Cauliflower, Tomato and Spinach Coconut Curry
1 onion, chopped
1/2 head of cauliflower, cut into florets
3 cloves garlic, minced
1 jalapeno, minced
2 teaspoons garam masala
2 teaspoons brown mustard seeds
1/2 teaspoon turmeric
3 cups of tomato, chopped
1 can of coconut milk
3-4 big handfuls of baby spinach
Salt and Pepper to taste
1 can of chickpeas, rinsed and drained (I used black eyed peas as that was what I had in the pantry.)
Heat some canola oil in a large skillet with sides and saute the onion over high heat for 2-3 minutes. Add the cauliflower and continue to saute until the veggies just start to brown. Move the veggies around to create an opening in the center of the pan and add a little more oil. Add the garlic, jalapeno, garam masala, turmeric, and mustard seeds and saute for about 30 seconds. Add the chopped tomatoes with their juices and coconut milk, reduce the heat and allow everything to simmer together. Stir in the baby spinach until it just wilts. Remove from the heat, taste and season with salt and pepper. Stir in the beans and serve with brown rice.
