Cauliflower and Tomato Coconut Curry

• 1 yellow onion
• 1 pound sweet potato (4 cups chopped)
• 1 head cauliflower (5 cups chopped)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 2 tablespoons curry powder*
• 1 tablespoon garam masala
• 1 teaspoon cumin
• ¼ teaspoon cayenne
• 23-ounce jar of Muir Glen diced San Marzano plum tomatoes
• 1 can full-fat coconut milk*
• 1 can chickpeas
• 4 cups spinach leaves

Cilantro, for garnish

Brown rice, for serving

1. 1. Prepare the brown rice according to the package instructions.
2. 2. Dice the onion. Chop the sweet potato into bite-sized chunks (do not peel). Chop the cauliflower into florets.
3. 3. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add onion and saute 2 minutes, then add the sweet potato and saute 3 minutes. Add cauliflower and ½ teaspoon kosher salt and saute another 5 minutes. Stir in 2 tablespoons curry powder, 1 tablespoon garam masala, 1 teaspoon cumin, and ¼ teaspoon cayenne. Add the Muir Glen tomatoes and coconut milk. Bring to a boil, then cover, reduce heat and simmer for about 10 minutes until the cauliflower and sweet potato are tender.
4. 4. Drain and rinse the chickpeas. When the vegetables are tender, add the chickpeas and 4 cups spinach and stir for 2 minutes until the spinach is wilted. Add another ½ teaspoon kosher salt to taste, adding additional salt if necessary.
5. 5. Garnish with chopped cilantro, and serve with brown rice.