Indian Vegetable Curry

Curry-scented coconut milk simmers down to a thick and flavorful sauce for carrots, cauliflower, spinach, and chickpeas in this fragrant one-pan dish.

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  1 cup unsweetened coconut milk
  
  


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  12 oz. cauliflower florets, cut into bite-size pieces (about 3 cups)
  
  


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  1 large carrot, sliced 1/4 inch thick on the diagonal
  
  


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  1 medium yellow onion, halved and thinly sliced lengthwise
  
  


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  1 Tbs. minced fresh ginger
  
  


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  2 tsp. minced garlic
  
  


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  2 tsp. hot curry powder, such as Madras
  
  


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  Kosher salt
  
  


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  3 oz. baby spinach (about 3 lightly packed cups)
  
  


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  1 15-oz. can chickpeas, drained and rinsed
  
  


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  2 medium plum tomatoes, cut into 1/2-inch dice
  
  


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  3 Tbs. chopped fresh cilantro
  
  

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.)

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.