Indian curry with chickpeas, cauliflower, spinach, tomatoes, and coconut milk from Simple Green Suppers: A Fresh Strategy for One-Dish Vegetarian Meals (page 76) by Susie Middleton

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Notes about this recipe

  • Astrid5555 on March 16, 2020

    This was a pretty good curry. As per the other reviewer’s note, I did not cover the pan at all while browning the cauliflower which worked perfectly well. Substituted a garam masala spice blend and additional ground cumin for the spices called for in the recipe. Served over jasmine rice this was a nice vegan dinner.

  • pandasaurusrex on May 04, 2017

    Yummy. It's pretty creamy and rich from the coconut milk, so next time I'd toss in even more cauliflower and spinach to soak it up. One niggle -- following her instructions to cover the pan doesn't lead to the cauliflower staying crisp and getting "browned in spots" (which is ideal, otherwise the dish is too texturally mushy). Instead it literally steams in there. I'd do as Cook's Illustrated suggests and cover the pan on medium-high for 5 minutes, then let it cook for another 10 min or so with the lid off.

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