Ingredients Jump to Instructions ↓

  1. 1/2 head cauliflower

  2. 2 potatoes, peeled and diced

  3. 8 tbsp. clarified butter (see end of recipe for instructions)

  4. 1 medium yellow onion, minced

  5. 1 green apple, cored and minced

  6. 3 cloves garlic, minced

  7. 8 whole shallots, peeled

  8. 2 tbsp. minced fresh ginger

  9. 2 tbsp. good-quality curry powder

  10. 1 tbsp. flour

  11. 1 14-oz. can coconut milk

  12. 1 16-oz. can chickpeas (garbanzo beans), drained

  13. 1 lb. spinach, coarsely chopped

Instructions Jump to Ingredients ↑

  1. Parboil cauliflower in a large pot for 5 minutes. Drain and rinse. Repeat process with potatoes, set both aside. Heat butter in skillet over medium-high heat. Add onions, apples, garlic, shallots, ginger, and cook until onions are golden, about 10 minutes. Add curry powder to the skillet and continue to cook, stirring frequently, until the mixture starts to brown (dark), about 8 minutes. Stir in the flour and cook another 2 minutes. Add coconut milk, chickpeas, cauliflower, potatoes, and 1/2 cup water. Lower heat to medium, cover, and cook 15 minutes. Add spinach, cover, and cook until wilted, about 3 minutes. Serve warm over rice with raisins, flaked coconut, chopped cilantro, and taosted cashews on the side.


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