Gluten Free Vegan Serves 4
- ¼ Cup Avocado Oil
- 1 Tbsp Ground Coriander
- ½ tsp Turmeric
- 1 ½ tsp Ground Cumin
- ¼ tsp Dried Red-Pepper Flakes
- 1 Medium Head Cauliflower (about 1 pound) Cut into Large Florets
- ½ Cup Chopped Cilantro
- 1 ½ Pounds Sweet Potatoes (about 4 large) Cubed into 1 ½-inch Pieces
- ½ Cup Water
- 1 Cup Crushed Tomatoes in Thick Puree
- 2 Cups Frozen Petite Peas
- ½ Cup Spinach
- 1 tsp Sea Salt
Directions:
In a large deep frying pan, heat the oil over moderate heat. Add in coriander, cumin, turmeric, and pepper flakes and stir. Next, add in cauliflower and potatoes and cook making sure to stir frequently until vegetables start to soften (about 5 minutes). Add in tomatoes, ¼ cup cilantro, water, and salt. Bring curry to a simmer and reduce heat to low. Cook covered until vegetables are tender (about 15 minutes). Stir in peas, spinach, and remaining cilantro and cook covered until peas are tender (about 2 minutes longer). Serve hot and enjoy pairs well over turmeric cauliflower rice!