makes about 10 servings, I would suggest making half this recipe on your first try
Ingredients
2 Tbsp vegetable oil
1 large onion, diced
4 medium garlic cloves, minced
2" piece of ginger, grated
2 Tbsp ground coriander
3 tsp ground cumin
1½ tsp turmeric
1 tsp cayenne
dash of ground cinnamon
2 Tbsp tomato paste
2 cups chicken broth (or vegetable broth to make dish vegetarian)
2 cups coconut milk
2 tsp salt plus more to taste
2 cauliflower, cut into bite sized pieces
1 lb sweet potatoes, cut into 1" cubes
2 medium tomatoes, chopped
4-5 large carrots peeled and sliced
15½ oz can of garbanzo beans
9 oz bag of baby spinach, roughly chopped
juice & zest of 2 limes
Optional toppings: cilantro roughly chopped and lime juice
Instructions
In a large pot, heat vegetable oil over medium high heat. Add onions and let cook until lightly browned and soft, about 5 minutes. Reduce heat to medium and add garlic and ginger, cook for 1 minute until fragrant. Add coriander, cumin, turmeric, cayenne, and cinnamon. Cook spices for 1 minute. Add the tomato paste and mix into spices.
Add the broth, coconut milk, and salt. Mix well. Cover and bring to a boil over medium heat.
When boiling, add the cauliflower, sweet potatoes, tomatoes, and carrots. Mix to coat all the vegetables in the curry liquid.
Cover and simmer vegetables for about 20 minutes or until tender. Add garbanzo beans, spinach, lime juice and zest. Cover and cook until spinach has wilted and garbanzo beans are heated, about 5 minutes.
Check for salt. I like to serve this with a little brown rice to soak up the curry liquid.
Recipe by Learn by Cooking at https://www.learnbycooking.com/vegetable-curry/