1/2large head of cauliflowerbroken into bite-sized pieces, about 4 cups
4yellow or white potatoesdiced small, about 4 cups
1pintcherry tomatoescut in half
1bunch green onionswhite and light green parts thinly sliced
2cup vegetable stocklow sodium preferable
1/4tspcayennemore or less to taste and desired heat level
2tspbrown sugaror other sweeteners (optional)
Preheat oven to 400 degrees. Toss cauliflower with olive oil and spread on a baking sheet. Sprinkle 1 tablespoon of curry powder over cauliflower. Toss again. Roast in a preheated oven until soft and caramelized, 25-30 minutes.
In a large, wide saucepan, heat potatoes, I tablespoon curry powder, cayenne pepper and 2 cups vegetable stock. Bring to a boil, reduce heat and simmer until potatoes are tender about 8 minutes. Increase heat and allow the liquid to evaporate into a thick sauce, another 5-8 minutes. Reduce heat, add garlic, green onions, coconut milk, sweetener, and tomatoes. Stir into the potatoes and cook 1-2 minutes. The sauce will continue to thicken slightly. Remove from heat, stir in spinach and cilantro. Stir until spinach wilts. Check the sauce for salt, add salt if necessary.
At this point, the cauliflower is likely done. Remove the cauliflower from the oven, and stir into the potato and spinach mixture. Serve over rice.
Use a low sodium vegetable broth to keep the sodium down in this recipeYou can also use a vegetable broth bouillon cube or vegetable broth concentrate. I like this brand Better than Bouillon Brand No Chicken Broth.You can leave out the brown sugar, I find a bit of sweetener highlights the coconut milk and goes nicely with some chili pepper. You can leave it out depending on your taste buds.