Ingredients:

  • 1 tbsp neutral oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp red chili powder
  • 1 tsp garam masala
  • 1 tsp kosher salt
  • 2 cups cauliflower florets, bite-sized
  • 2 medium potatoes, peeled and cubed into 1/2 inch pieces
  • 1 large carrot, sliced into rounds
  • 1 cup frozen peas
  • 1 cup fresh baby spinach
  • 1 tbsp tomato paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup vegetable broth
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat neutral oil in a deep skillet or Dutch oven over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent and soft.
  2. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  3. Clear a small space in the center of the pan and add the turmeric, cumin, coriander, and red chili powder. Stir constantly for 30-60 seconds until the spices darken slightly and smell toasted.
  4. Stir in the tomato paste, coating the onions and spices.
  5. Add the cubed potatoes and sliced carrots, stirring to coat them in the spice mixture.
  6. Pour in the full-fat coconut milk and vegetable broth. Bring to a gentle simmer, cover, and cook until the root vegetables begin to soften.
  7. Stir in the cauliflower florets and continue simmering until all vegetables are tender.
  8. Stir in the frozen peas and baby spinach, cooking just until the spinach has wilted.
  9. Finish by stirring in the garam masala and fresh lime juice. Season with kosher salt to taste.