Tomato-Coconut Curry with Veggies and Chickpeas
1 tbsp oil
1 large onion, medium dice
1 medium sweet potato, large dice
1 tbsp sweet curry powder
1 tsp mustard powder
2 tsp brown sugar
3 tbsp minced or grated fresh ginger (peeled or with peel, washed)
3 cloves garlic, minced
Smoked paprika, to taste
Cayenne pepper, to taste
2 cups vegetable broth
1 14.5-oz can chickpeas, drained and rinsed
1 green bell pepper, medium dice
1 red bell pepper, medium dice
½ medium head of cauliflower, cut into bite-sized florets 14.5-oz can low-sodium tomato sauce or diced tomatoes
½ bag baby spinach (about 5 ounces)
1 can coconut milk
1 bunch chopped or picked cilantro, optional
1 bunch finely sliced scallions, optional
1 lime, cut into 8 wedges, optional
Salt & freshly cracked black pepper, to taste
1. Heat a 6-quart pot over medium heat, then add oil. Add onion and sauté the onion with a pinch of salt, stirring frequently, for 5 minutes or until it starts to become translucent.
2. Add the ginger and garlic to the onions, stirring frequently until you can smell the garlic and ginger cooking.
3. Add the sweet potatoes and cook for another 2 minutes, stirring frequently.
4. Add the curry powder, mustard powder, brown sugar, smoked paprika and cayenne, and cook, stirring continuously for 30 seconds or until fragrant.
5. Pour a little (about ¼ cup) broth into the pan to deglaze and stir to scrape up anything that is stuck to the bottom of
6. Add the rest of the broth, chickpeas, green and red pepper, cauliflower florets, and tomato sauce to the pot. Stir well and bring to a simmer. Then, reduce heat to low (or so stew is gently bubbling) and cover. Cook for 15 minutes, stirring occasionally.
7. Just before serving, add spinach and coconut milk. Stir until spinach wilts. Taste and adjust seasoning as desired.
8. Serve alone or with brown rice. Garnish with cilantro, green onions, and lime wedges, if desired.