Ingredients:
*2T olive oil
*1/2 medium onion, chopped
*1 tsp chopped garlic
*2 tsp curry powder
*3 cups small cauliflower cutlets
*15 oz chickpeas, rinsed and drained (can double)
*10 oz diced tomatoes with green chilies
*14 oz canned coconut milk (double for extra creamy)
*2 cups fresh spinach
*1/2 cup chopped fresh cilantro
*salt and pepper to taste
*Serve with Coconut Milk Rice (make rice as usual but substitute 1 can coconut Milk for part of water)
Directions: Heat olive oil in large skillet over high heat. Add onions and sauté until slightly brown, about 5 min. Add curry powder and stir 30 sec. Add cauliflower, chickpeas, and diced tomatoes with chilies, stir. Add coconut milk and bring to a boil. Immediately reduce heat to medium-low, cover, and simmer gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 15 min. Season to taste with salt and pepper. Add spinach in and stir, let sit to gently wilt into mixture. Top with cilantro. Serve.