South Indian-Style Vegetable Curry

2 T Coconut Oil
1 Large Yellow Onion, finely diced
4 Medium Cloves Garlic, minced
One 2-inch piece Fresh Ginger, peeled and finely grated (1 T)
1 T Ground Coriander
1.5 t Ground Cumin
3/4 t Turmeric
1/2 t Cayenne
1 T Curry
2 T Tomato Paste
2 C Low-Sodium Vegetable Broth
1 Cup Light Coconut Milk
1 3-inch Cinnamon Stick
Sea Salt & Ground Pepper
1 Small Cauliflower, broken into small florets
1 lb. Sweet Potatoes, peeled and cut into small cubes
2 Medium Tomatoes, cored, seeded, and coarsely chopped
2 Large Carrots, peeled and cut into small rounds
15 oz. Chickpeas, drained and rinsed
4 oz. Baby Spinach
2 T Lime Juice
1 t Lime Zest
2 T Fresh Cilantro

Delicious over brown rice or quinoa.

In a 5-6 quart heavy duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger;cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, cayenne, and curry; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the spices, about 1 minute.

Add the broth, coconut milk, cinnamon stick, 1 tsp salt, and 1/4 tsp. pepper and bring to a boil. Reduce the head to medium low or low and simmer for 10 minutes.

Add the cauliflower, sweet potatoes, tomatoes, and carrots. 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, 20-25 minutes. Discard the cinnamon stick.

Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with cilantro.

Serving Size: Makes 8 Servings (approx. 3/4 cup each)

Number of Servings: 8

Recipe submitted by SparkPeople user MAGPIENESSA.