Cauliflower, Chickpea & Potato Curry

I just opened our family calendar, glanced at the next two weeks, and let out a low, painful howl. This end of the school year stuff is no joke – concerts, water days, celebrations! It’s all good stuff but makes for a lot of busy afternoons and late nights. Dylan is playing the part of a 3-headed marker eating monster in his school musical and Gray will have his first violin performance next week. I will undoubtedly cry and both – it would be shocking if I didn’t.

In an attempt to plan some meals for these crazy spring days, I spent some time with my friend and fellow island gal new book Simple Green Suppers a few weeks ago and folded down a handful of tempting weeknight dinner ideas. Last night I finally got around to cooking from it and started here with Cauliflower, Chickpea & Spinach Curry. The simple and satisfying dinner made our whole house smell amazing and was the best lunch today. I served it with a pot of rice but I’d like to try it with garlic naan bread next time.

Indian Curry with Chickpeas, Cauliflower, Spinach, Tomatoes & Coconut Milk from

3 tablespoons grapeseed or vegetable oil

One 15-ounce can chickpeas, drained, rinsed, and dried

3/4 teaspoon kosher salt

3 cups cauliflower florets (1-to 1 1/2-inch pieces, cut so that most have a flat side)

1 cup sliced yellow onion (about 1 medium-large onion, cut lengthwise)

1 tablespoon minced fresh garlic

1 tablespoon minced fresh ginger

1 1/2 teaspoons Asian chili-garlic paste (I left this out due to kids’ heat tolerance)

2 teaspoons curry powder

2 teaspoons packed dark brown sugar (I omitted)

1/2 teaspoon ground cumin

3 cups packed baby spinach

1/2 cup canned crushed tomatoes

1 cup canned full-fat coconut milk

1/4 cup finely chopped fresh cilantro

1. In a large (12-inch) nonstick stir-fry pan, heat 1 tablespoon of the oil over medium-high heat. When the oil is hot, add the chickpeas and 1/4 teaspoon of salt. Cook, stirring occasionally, until the chickpeas are golden and browned in spots, 5 to 6 minutes. Transfer the chickpeas to a plate.

2. Return the pan to medium-high heat and add 1 tablespoon of the oil. When the oil is hot, add the cauliflower and 1/2 teaspoon of salt. Stir, cover, and cook, uncovering to stir occasionally, until the cauliflower pieces are browned in spots (they will be softened but still crisp), about 5 minutes. (If the cauliflower is browning too quickly, reduce the heat to medium. If your pan does not have a lid, use a baking sheet or the bottom of a large skillet). Transfer the cauliflower to the plate with the chickpeas.

3. Return the pan to medium-high heat and add the remaining 1 tablespoon of oil, the onion, and a pinch of salt. Cook, stirring, until the onions are browned in spots but haven’t lost all their stiffness, about 3 minutes. Add the garlic, ginger, chili-garlic paste, curry powder, brown sugar, and cumin. Stir well to combine, and fry the spices for 30 seconds. Add the spinach, tomatoes, and coconut milk and stir well to incorporate the spices with the liquids and to soften the spinach. Add the cooked cauliflower and chickpeas and simmer, stirring, for 1 minutes. Stir in the cilantro and remove the pan from the heat. Serve hot or very warm in two or three bowls.