Indian Vegetable Curry

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   In a 12-inch skillet set over medium-low 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 when pierced with a knife, about 10 minutes. (If the pan looks dry, stir in water 1/4 cup at a time.)

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   Stir in the spinach, chickpeas, and tomatoes and continue to cook until the chickpeas are heated through and the spinach is wilted, about 5 minutes. Stir in the cilantro, season to taste with salt, and serve.

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   Serving Suggestions

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   Serve with flatbread or rice.

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   nutrition information (per serving):

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   Calories (kcal): 280; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 9; Protein (g): 11; Monounsaturated Fat (g): 1; Carbohydrates (g): 35; Polyunsaturated Fat (g): 1.5; Sodium (mg): 450; Cholesterol (mg): 90; Fiber (g): 11;

* Per serving · 4 servings · Values may vary.