- 2 Tablespoons olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 2 Tablespoons fresh ginger, minced or grated
- 1 small jalapeño, minced (and seeded if less spice is desired)
- 1 small eggplant, cut into ½ inch cubes
- 1 small head cauliflower cut into small florets
- 1 – 28-ounce can diced tomatoes, undrained
- 1 –15.5-ounce can full fat, unsweetened coconut milk
- 1 –15.5-ounce can chickpeas, drained and rinsed
- 1 cup water or broth
- 6-ounce bag of fresh spinach
- 2 limes wedged, for garnish
- Cilantro leaves, chopped, for garnish
For the spice mix:
- 1 teaspoon salt, plus more to taste
- 2 teaspoons garam masala
- 1 teaspoon paprika
- 1 teaspoon curry powder
- ½ teaspoon cayenne
- 1 teaspoon turmeric
- In a small bowl, mix together salt, garam masala, paprika, curry powder, cayenne, and turmeric.
- Heat oil in a high-sided skillet over medium heat and add diced onions. Sauté, stirring occasionally to prevent sticking, until onions are translucent.
- Add half of the spice mixture, ginger, garlic, and jalapeño to the pan. Sauté for 3 minutes, stirring occasionally.
- Add the eggplant, cauliflower, remaining spice mixture, and canned diced tomatoes with their juices. Stir well and let simmer for 10 minutes.
- Add coconut milk, chickpeas, and water or broth and let simmer for 20 minutes or until vegetables are tender.
- Stir in spinach leaves and turn off the skillet, allowing the leaves to wilt from the residual heat.
- Serve warm with your choice of rice, naan bread, or roasted potatoes. Garnish with chopped cilantro and fresh lime juice. Enjoy!