This is a very fragrant vegetarian dish that even my husband likes!
In a 12-inch skillet set over medium heat, stir together the coconut milk, cauliflower, carrot, onion, ginger, garlic, curry powder and 1 tsp. salt. Raise the heat to high and bring to a boil; reduce to a simmer, cover and cook, stirring often, until the cauliflower is tender, about 10 minutes.
Stir in the spinach, chickpeas, and tomatoes and continue to cook until heated through and the spinach is wilted, about 5 minutes. Stir in the cilantro and season to taste with salt. Makes 4-5 servings.
1 can unsweetened "light" coconut milk
3-4 cups cauliflower florets
1 large carrot, sliced 1/4 inch thick on the diagonal
1 medium yellow onion, thinly sliced
1 T. minced fresh ginger
2 tsp. hot curry powder
3-4 cups baby spinach leaves
1 (15 oz.) can chickpeas, drained and rinsed
2 medium plum tomatoes, diced
3 T. chopped fresh cilantro