Fragrant Cauliflower and Spinach Curry

1. Heat Coconut Oil

Begin by heating 2 tablespoons of coconut oil in a large skillet over medium heat until it has melted and is shimmering. This should only take a minute or so.

2. Saute Onions

Once the oil is ready, add ¼ cup of chopped onions. Sauté the onions for about 4 minutes until they turn translucent and soft, releasing their natural sweetness which will provide a balanced base for your curry.

3. Add Jalapeño and Curry Powder

Next, add the minced jalapeño pepper (if using) and 2 tablespoons of curry powder to the skillet. Stir these ingredients for about 30 seconds to allow the spices to bloom and become fragrant.

4. Add Cauliflower, Tomatoes, and Water

Now, incorporate the cauliflower florets, ¾ cup of chopped tomatoes, and ½ cup of water into the skillet. Stir everything together until well combined. Cover the skillet and reduce the heat to a simmer. Let the mixture cook for 15 to 20 minutes. During this time, the cauliflower should become fork-tender, absorbing the rich flavors of the curry.

5. Add Spinach

Once the cauliflower is tender, add the chopped spinach to the skillet. Stir the spinach into the mix and let it cook until it wilts down completely, which should only take a minute or two.

6. Add Coconut Milk

Finally, stir in ¾ cup of full-fat coconut milk. Allow the curry to cook for an additional 2 minutes to let the flavors meld together beautifully.

7. Serve and Garnish

Serve the curry hot, and if desired, garnish with freshly chopped cilantro for a burst of fresh flavor. Enjoy your fragrant cauliflower and spinach curry!