You can make this with frozen cauliflower and corn to save a bit of time and effort like I did here. It’s quite nice when the only bit of chopping is for the tomatoes and onion To make things even easier, I used one of my favorite spice/sauce combos for this curry, sharing below!
1 medium onion
1 tbsp oil
20 oz. frozen cauliflower
1 pint cherry or grape tomatoes, sliced
2 tsp garlic powder
1 tbsp ground coriander
1 tsp chili powder
2.5 tsp cumin
2 tsp curry powder
3/4 cup marinara or tomato sauce
1 cup frozen corn
1 15 oz. can chickpeas, drained and rinsed
1 tsp kosher salt
1 14 oz. can coconut milk
2 cups baby spinach
red chili flakes optional
Chopped cilantro or parsley optional
Finely chop the onion. In a large pan, add the onion and oil. Cook for 5 min in medium heat. Add the frozen cauliflower, cook covered for 5 to 7 minutes (less if your cauliflower is very small pieces).
Add the sliced tomatoes and all the spices, stir and cook another min (uncovered). Add remaining ingredients, except baby spinach. Stir, cook at a gentle simmer until cauliflower is fork tender.
Add in the spinach, stir, cook another minute until the spinach is wilted.
Serve with red chili flaked and chopped cilantro or parsley if desired