1 tsp. olive oil
½ yellow onion, chopped
1 clove garlic, minced
1 Tbsp. minced ginger
1 15 oz. can chick peas (about 1½ cups)
2 c. canned or boxed chopped tomatoes
2 c. small cauliflower florets
1 sweet potato, peeled and diced
1 c. light coconut milk
1 c. vegetable broth
1 Tbsp. garam masala
½ Tbsp. curry powder
1 tsp. salt
2 c. lightly packed baby spinach, chopped
1½ c. uncooked brown basmati rice
1 can light coconut milk
½ c. water
¼ tsp. salt
To make the curry: Heat the oil in a pan, and sauté the onions, garlic, and fresh ginger for seven minutes. Transfer the onion mix to a slow cooker and add the remaining ingredients except for the spinach. Heat on low for six hours (or on high for four hours).
Before serving, stir in the spinach and heat for five more minutes.
To make the rice: Add the rice, coconut milk, water, and salt to a saucepan. Heat on high, bringing to a boil, and then cover, reduce heat to low, and simmer for 40 minutes. Turn off the heat, and allow the curry to sit covered for 10 minutes. Serve along with rice.