I make this all the time and absolutely love it. I usually do carrots, sweet potatoes, broccoli and chickpeas, and it is so filling and delicious. When I add the cinnamon I usually add some garam masala as well. Also as weird as it sounds I’ll sometimes add about 1/4 cup of soy vay teriyaki sauce or a tablespoon of brown sugar to give it a hint of sweetness and it works so well! Thanks for the great recipe.
- 2 Tablespoons olive oil
- 1 large yellow onion, finely diced
- 4 medium cloves garlic, minced
- 1 Tablespoon fresh ginger, finger grated
- 1 Tablespoon. ground coriander
- 1-1/2 teaspoon. ground cumin
- 3/4 teaspoon ground turmeric
- 1/2 teaspoon. cayenne
- 1 Tablespoon. tomato paste
- 2 cups vegetable broth
- 1 cup light coconut milk
- 1 teaspoon cinnamon
- Salt and Pepper
- 1 cauliflower or broccoli head, chopped into florets
- 3 medium sweet potatoes, peeled and diced or 6 red potatoes,diced
- 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
- 1 cup frozen peas
- 4 cups (handfuls) spinach, light packed
- 1.whole lime, juiced and zested
- 2 Tablespoons fresh cilantro, chopped
- Basmati rice for serving
- In a large pot, heat the oil over medium-high heat. Add the onion and stir/cook, until golden brown, about 2 minutes. Reduce heat to medium, add the garlic and ginger; cook, stirring, for 1 minute.. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds. Add the tomato paste and stir until even distributed throughout the spices, about 1 minute.
- Add the broth, coconut milk, cinnamon, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
- Add the cauliflower, potatoes, tomatoes, and peas. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes.
- Stir in the lime juice, and zest; cook about 3 minutes more. Season to taste with salt.
- Add 2 heaping handfuls of spinach and cook for 2 minutes until the spinach turns bright green. Serve over rice and garnish with cilantro.