Cauliflower and Spinach Simmered in a Coconut Milk Sauce with Black Pepper

This creamy curried vegetable dish just might be a new favorite. It's one of those dishes that tastes so divine that when sitting down to enjoy it, one would think it was complicated — but it's not! In fact, this dish of tender cauliflower and fresh spinach simmered in a fragrant coconut milk curry sauce comes together in hardly any time at all, and it's on the mild side in terms of spicing. It smells and tastes just quite as wonderful as it looks served up on the dinner table.

Take care not to overcook the cauliflower because that little bit of crunch adds a beautiful texture combined with the coconut milk and creamy spinach. Serve as a side along with rice, a legume dish and your favorite Indian flat bread for perfect meal that requires little fuss. You may also want to serve it over rice noodles.

Cauliflower and Spinach Simmered in a Coconut Milk Sauce with Black Pepper

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on August 4, 2015 Tender cauliflower and fresh spinach simmered in a creamy, fragrant and lightly spiced coconut milk and tomato sauce Print this recipe Ingredients: 2 tablespoons sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 2 cups cauliflower (1 lb or 450 g), cut into 1-inch florets 1 clove garlic 1 to 2 green chilies, seeded and finely chopped 1 3/4 cups (14 oz or 400 mL) coconut milk 1 large tomato, diced generous handful of dried curry leaves 1/2 teaspoon turmeric 1 to 2 teaspoons sea salt, to taste 1 teaspoon coarsely ground black peppercorns 1 lb (450 g) fresh spinach, trimmed and roughly chopped Instructions: Heat the oil in a large heavy-bottomed saucepan over medium-high heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Stir in the cauliflower and sauté until it begins to lightly brown on the edges, about 2 to 3 minutes. Stir in the garlic and chilies and fry for another minute. Now pour in the coconut milk and let it simmer for a few minutes. Add the tomato, curry leaves, turmeric, salt and black pepper, reduce the heat to medium, and cover. Simmer, stirring occasionally, until the sauce begins to thicken and the cauliflower is fork-tender. Add the spinach a few handfuls at a time, stirring, until the spinach is wilted. Simmer for another 5 to 7 minutes. Serve hot over fresh cooked white rice or rice noodles. Makes 4 to 6 servings

I'm sharing this with Jacqueline's Weekly Meat Free Mondays event.

Other cauliflower recipes to explore from Lisa's Vegetarian Kitchen:
Mixed Vegetable Coconut Curry
Chickpea Mixed Vegetable Poriyal
Rice and Cauliflower Pilaf (Gobi Pulau)
Thai Red Curry Vegetable Soup

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Portobellos Stuffed with Spinach and Sun-Dried Tomatoes

This succulent mushroom-centered presentation could easily be classified as a salad I suppose. A side dish perhaps, but honestly, the mushroom and spinach steal the show and deserve to serve as the centerpiece of a meal. Nutritional yeast lends a cheesy element to this dish and then there are the robust flavors of sun-dried tomatoes and black olives, complete with the meaty texture of the portobellos. Serve with a creamy vegetable lentil soup and a side of brown rice for a completely satisfying meal.

Portobellos Stuffed with Spinach and Sun-Dried Tomatoes

Recipe by Lisa Turner Adapted from The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More Published on March 25, 2015 Plump juicy roasted portobellos stuffed with a savory filling of wilted spinach, sun-dried tomatoes and olives Print this recipe Ingredients: 1/4 cup sun-dried tomatoes 6 medium portobello mushrooms 2 tablespoons melted coconut oil 2 teaspoons balsamic vinegar 2 tablespoons coconut flour 1/2 cup water 2 tablespoons nutritional yeast 1 shallot, finely chopped 1 to 2 green chilies, seeded and minced 6 cups (6 oz) baby spinach, trimmed and roughly chopped 4 tablespoons Kalamata or black olives, pitted and finely chopped sea salt and fresh cracked black pepper to taste Instructions: Soak the sun-dried tomatoes in hot water for 20 minutes, then drain and finely chop. Set aside. Line a baking pan with foil and lightly grease with coconut oil. Preheat an oven to 450°. Clean the mushrooms and remove the stems. Finely chop the stems and set aside. Gently scoop out much of the inner part of the mushrooms, taking care not to puncture the bottoms and sides, and discard — you'll want to leave some of the mushroom interior so they retain their meatiness and shape. Transfer the mushroom caps to the prepared pan, hollow side down, and brush with a mixture of 1 tablespoon of the melted coconut oil and the balsamic vinegar. Bake for about 5 minutes until the mushrooms just begin to release their juices. Remove from the oven and wipe any excess juices from the pan. In a small bowl, whisk together the coconut flour and water. Let sit for 5 minutes, then whisk in the nutritional yeast. In a large frying pan, heat the remaining tablespoon of coconut oil over medium heat. When hot, add the shallots, chilies and mushroom stems, and stir for a few minutes to soften. Add the spinach a few handfuls at a time, stirring until wilted. Stir in the coconut flour mixture, sun-dried tomatoes, olives, and salt and pepper to taste. Cook for another few minutes, stirring frequently. Flip the mushrooms over on the pan and distribute the filling evenly among the mushrooms. Bake in a 400° oven for 5 to 7 minutes until the filling begins to brown. Place under a broiler for a few minutes to brown the mushrooms and filling further. Makes 4 to 6 side servings or 2 to 3 main servings

Other stuffed delights from Lisa's Vegetarian Kitchen:

Stuffed Eggplant Poriyal
Quinoa Stuffed Tomatoes
Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives
Samosa-Style Stuffed Baked Potatoes

On the top of the reading stack: Sweetly Raw Desserts: Raw Vegan Chocolates, Cakes, Cookies, Ice Cream, and More

Audio Accompaniment: Marsen Jules

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Millet and Chickpea Flour Crêpes with Spinach

I've often noted that millet is an under-appreciated grain. And that's strange, because it has a unique and nutty texture that is a bit lighter than rice and a fine accompaniment to any meal requiring a grain side. In addition, it works well as part of a main entrée too.

A substantial meal accompaniment, chickpea flour, spinach, carrot and spice shine along with the millet in these Indian crêpes.

I served them up with a mushroom curry for dinner.

Millet and Chickpea Flour Crêpes with Spinach

Recipe by Lisa Turner Cuisine: Indian Published on January 20, 2015 Quick and easy, these soft thin savory Indian pancakes are made from a hearty millet, spinach and vegetable batter Print this recipe Ingredients: 1 cup chickpea flour (besan) 1 cup cooked millet or quinoa (1/3 cup dried) generous handful of fresh spinach leaves 1 1/2 tablespoons hemp or flax seeds 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon mustard powder 1/4 teaspoon cayenne 1/4 teaspoon asafetida 1/2 tablespoon nutritional yeast (optional) 1 teaspoon baking powder juice from 1/2 small lemon (1 tablespoon) 2 cups water 1 teaspoon sea salt 1 shallot, finely chopped 1 to 2 green chilies, seeded and finely chopped 1 small carrot, finely chopped sesame oil for frying Instructions: In a blender, combine the chickpea flour, millet or quinoa, spinach, hemp seeds, spices and asafetida, nutritional yeast if using, baking powder, lemon juice, water and salt. Blend until you have a smooth batter. Transfer this mixture to a large bowl and stir in the shallot, chilies and carrot. Heat a non-stick frying pan over medium heat and brush with a bit of oil. When hot, add about 1/2 cup of the batter with a ladle and quickly spread out to a thin 6-inch circle using the back of the ladle. Cook for about 5 minutes until the bottom is golden brown, then flip the crêpe and cook for another 4 minutes or the other side is golden brown. Remove from the pan. Repeat until all of the batter is used, keeping the cooked crêpes warm under foil wrap. Serve hot or warm with accompaniments of your choice. Makes 10 crêpes

Other Indian quick breads you may enjoy:
Fenugreek Leaf Dosa
Sri Lankan Coconut Roti
Makki Di Roti (Griddle Cooked Corn Bread)
Indian Rice Flour Pancakes

On the top of the reading stack: Food and Drink Magazine

Audio Accompaniment: 4 Years by Origami Sound

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Curried Vegetarian Shepherd's Pie with Portobello Mushroom Sauce

I found out recently that my husband is a big fan of shepherd's pie. I suppose the subject never really came up before because when I met him, I was a long time vegetarian. The occasion for the conversation was a take-out meal from a vegan restaurant that had a version of shepherd's pie on the menu. Traditionally, shepherd's pie is neither vegetarian nor vegan. Technically not a pie as there is no pastry involved, it's more like a casserole. The usual components are a ground meat base, such as beef or lamb, with vegetables and a topping of mashed potatoes. It's inexpensive to make and one that many remember from their childhood as classic comfort food.

There are endless ways to prepare shepherd's pie, and after trying the vegan version from the restaurant, I decided I was going to come up with a vegetarian variation of this classic that also happens to be vegan. The one we ordered was just too bland for my liking. For extra flavor and flair, and to suit my tastes, I decided to curry it up and decided upon Puy lentils, carrots, parsnips, tomato and spinach as the base of the dish. I topped it with mashed potato and sweet potato. Because I have never made shepherd's pie before, I wasn't sure how it would turn out but I'm delighted to report it was even better than expected. The consistency of the base was just right — succulent and moist without too much of a liquid component, with some pleasant spicing — all tucked under a nicely browned potato crust. Served with a garam masala spiced portobello sauce thickened to the consistency of a gravy, this meal was pure comfort indeed, especially alongside some homemade biscuits.

And my husband's verdict? It was the tastiest shepherd's pie he'd ever eaten!

Notes: If I wasn't serving the casserole with mushroom sauce, I would have included some mushrooms as part of the bottom layer for the meaty texture they contribute. This pie can be spiced up or seasoned in any number of ways. It's a fun dish to experiment with.

Curried Vegetarian Shepherd's Pie with Portobello Mushroom Sauce

Recipe by Lisa Turner Published on December 10, 2014 A vegetarian take on the classic shepherd's pie comfort food made with lentils, vegetables, spinach and a light handful of curry seasonings topped with a light fluffy golden brown potato and sweet potato mash, all served with a savory portobello mushroom gravy Print this recipe Topping: 3 large potatoes (3 lbs or 1.35 kg) 1 large sweet potato 2/3 cup coconut milk + more as needed Pie: 6 sun-dried tomatoes, soaked in hot water for 30 minutes and chopped 3/4 cup French (Puy) or brown lentils 1/2 teaspoon turmeric 1 bay leaf 2 tablespoon olive oil 1 medium onion, chopped 2 medium carrots, diced 2 medium parsnips, diced 2 teaspoons ground cumin 1/2 tablespoon ground coriander 1 teaspoon garam masala 1 teaspoon paprika 1/4 teaspoon cayenne 2 to 3 green or red chilies, seeded and finely chopped 1/3 cup red wine, vegetable stock or water 2 medium tomatoes, diced 1 bunch fresh spinach, trimmed and roughly chopped 2/3 cup fresh or frozen green peas (optional) 1 teaspoon sea salt, or to taste fresh ground black pepper Sauce: 1/2 oz (14 g) dried porcini mushrooms 3 tablespoons olive oil 2 large shallots or 1 medium onion, minced 2 green or red chilies, seeded and finely chopped 3 tablespoons chickpea flour (besan) or white flour 2 large portobello mushrooms, chopped 2/3 cup coconut milk 1 1/4 cups water or vegetable stock 1 teaspoon garam masala 1/2 teaspoon amchoor powder (optional) pinch of cayenne 1/2 teaspoon sea salt, or to taste 2 teaspoons dried fenugreek (methi) leaves Instructions: Pierce the potatoes and sweet potato with a fork and bake in a 425° oven for 45 minutes or until fork tender. Set aside to cool, remove the skins, and transfer to a large bowl. (Alternately, you can peel and chop the potatoes and sweet potato and boil until fork tender.) Mash with the coconut milk and salt and pepper. Whip the potatoes with an electric beater, adding more milk as necessary, until light and fluffy. Set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 30 minutes. Separately, soak the dried mushrooms in 1 cup of hot water for 30 minutes. Drain the sun-dried tomatoes, chop, and set aside. Drain the mushrooms and reserve the soaking water. Rinse the lentils and transfer to a medium saucepan and add 2 cups of water, the turmeric and bay leaf. Bring to a boil, reduce the heat to low, cover, and simmer until the lentils are soft and the water is mostly evaporated. Add more water during the cooking process if necessary. Meanwhile prepare the sauce. Heat the oil in medium saucepan over medium heat. When hot, add the shallots or onion and sauté for 4 to 5 minutes until soft. Stir in the chilies and flour and cook for another few minutes, stirring constantly. Add the dried and fresh mushrooms to the pan, along with the coconut milk, reserved mushroom soaking liquid, water, spices and salt. Bring to a gentle boil, reduce the heat to medium-low and simmer, uncovered, until thickened — about 15 minutes. Stir in the fenugreek leaves and simmer for another few minutes. Now make the pie. Heat the oil in a large saucepan over medium heat. When hot, add the onion to the pan and sauté until soften - about 5 minutes. Stir in the carrots and parsnip and cook for another 8 minutes or until the vegetables are tender. Add the ground spices and chilies to the pan, stir for a minute, and then add the red wine, stock or water to deglaze. Stir until the liquid has evaporated. Add the tomatoes to the pan and simmer for another few minutes. Add the spinach a few handfuls at a time until wilted. If using peas, stir them in now and simmer for another few minutes, stirring often. Stir in the lentils and simmer for another few minutes until thickened but not dry. Season with some salt and pepper. Transfer the vegetable and lentil mixture to a lightly greased casserole dish. Spread the mashed potatoes evenly over top. Bake in a 400° oven for 20 to 30 minutes until the top begins to brown. Place under the broiler for a few minutes to further brown the potatoes. Let stand for 10 minutes. Serve hot or warm with a ladle or two of mushroom sauce. Makes 6 servings

More comforting potatoes dishes:
Saag Aloo (Spinach and Potato Curry)
Samosa Potpie
Scalloped Potatoes with Best-Ever Mushroom Sauce
Parmesan Potato Puff

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More by Camilla V. Saulsbury

Audio Accompaniment: Autechre

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Sindhi Curried Spinach and Vegetables

I adore spinach and this lusciously creamed green dish turned out to be a incredibly versatile one. Similar to the North Indian malai sak I made several years ago, this dish from the Sindh region of Pakistan is much heartier with more vegetables — potatoes, carrots, eggplant and peppers — as well as a more complex flavor. I put together this tasty curry to go along with coconut rice, but as I had lots left over, I served it the next day with scrambled eggs and later on as a chutney with samosas. This dish is perhaps not particularly photogenic, but I assure you, it's fabulous, especially considering the multiple ways you can serve this spicy vegetable-packed curry.

Sindhi Curried Spinach

Recipe by Lisa Turner Cuisine: Pakistani Published on September 25, 2014 Spiced and creamed Sindhi spinach curry loaded with vegetables — delicious served as a vegetable side dish, spooned on rice or eggs, or as a thick savory chutney Print this recipe Ingredients: 1 cup channa dal 1 tablespoon coconut oil or sesame oil 1 1/2 teaspoons cumin seeds 1 small red onion, diced 2 to 3 green chilies, seeded and finely chopped 1-inch piece fresh ginger, finely chopped 1 teaspoon turmeric 2 teaspoons ground coriander 1 teaspoon Kashmiri chili powder 1 teaspoon paprika 1/2 teaspoon amchoor powder 1/4 to 1/2 teaspoon asafetida 1 green bell pepper, seeded and chopped 1 small eggplant, sliced handful of green beans, trimmed and chopped 1 medium carrot, scrubbed and chopped 1 medium potato, scrubbed and cubed 2 medium tomatoes, finely chopped 1 lb (450 g) spinach, trimmed and roughly chopped 1/4 cup tamarind paste 1/2 cup fresh chopped dill (or 2 tablespoons dried) 3 tablespoons dried fenugreek leaves (methi), crumbled 2 teaspoons sea salt Instructions: Rinse the channa dal well under running water. Soak with enough water to cover for 1 hour. Drain, rinse, and set aside. Heat the oil in a large saucepan over medium heat. When hot, toss in the cumin seeds and stir for 1 minute. Add the onion and sauté for 5 minutes. Add the chilies and ginger, stir for another few minutes, then add the turmeric, coriander, chili powder, paprika, amchoor and asafetida, and stir for another minute. Add the green pepper, eggplant, green beans, carrot, potato, tomatoes and half of the spinach, a few handfuls at a time. Stir often for a few minutes. Then add 1 1/2 cups of water along with the channa dal. Bring to a boil, reduce the heat to low, cover, and simmer until the dal and vegetables are tender. Stir in the tamarind to combine and then add the remaining spinach, a few handfuls at a time, along with dill, fenugreek and salt. Simmer uncovered for another 10 to 15 minutes until the curry has thickened. Partially purée the mixture with an immersion blender and serve hot. Makes 6 to 8 servings

Other dishes featuring spinach to try from my kitchen:
Aloo Palak Paneer Pie
Chana Saag (Chickpea and Spinach Curry)
Saag Aloo (Spinach and Potato Curry)
Saag Paneer (Palak Paneer)

On the top of the reading stack: stories by Kafka

Audio Accompaniment: Daughter

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Saag Aloo (Spinach and Potato Curry)

Unbelievably, after a conversation with my best friend Basil, I realized that I had yet to document and share a recipe from my kitchen for saag aloo here on my space. As this potato and spinach curry is one of the most popular North Indian vegetable dishes around the globe, I am rather ashamed to just be sharing a favorite version from my kitchen just now — and that after 7 1/2 years of blogging with particular attention to Indian cuisine! I've shared many classics over the years but somehow this earthy and spicy vegetable classic got lost in the shuffle. That oversight is now corrected.

Gently baked and then pan-fried until golden, the potatoes then arrive back in the scene after aromatic spices are simmered with lemon, tomato and luscious fresh spinach. This curry ought not to be too soupy as you want the potatoes to absorb the flavors in the dish, but you also don't want to turn the potatoes to mush. Patience is key here — simmer the spinach to the point where is very little moisture left in the pan for the consistency that I find is signature to this dish.

Saag Aloo (Spinach and Potato Curry)

Recipe by Lisa Turner Cuisine: Indian Published on July 28, 2014 Classic dry Indian curry of potatoes and spinach simmered in tomatoes and spices Print this recipe Ingredients: 4 medium potatoes, baked or boiled until just fork tender and cooled 1/2 tablespoon ground coriander 1 teaspoon garam masala 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/4 teaspoon asafetida 1 teaspoon coconut sugar or brown sugar juice from 1 lemon (3 tablespoons) 2 tablespoons water 5 tablespoons ghee or sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 2 to 3 fresh green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 1 medium tomato, finely chopped 1 lb (450 g) fresh spinach, trimmed, and roughly choppped 1 1/2 teaspoons sea salt Instructions: Remove the skin from the potatoes and cut into small wedges. In a small bowl, whisk together the spices, sugar, lemon juice and water. Heat the ghee or oil in a large heavy-bottomed non-stick skillet over medium-high heat. When hot, add the potatoes and fry until they are golden brown, gently stirring often, about 10 to 15 minutes. Remove with a slotted spoon and set aside. Reduce the heat to medium and add the mustard and cumin seeds to the pan. Fry, stirring often, until the mustard seeds turn grey and begin to splutter and pop. Toss in the chilies and ginger and stir for another minute. Now add the ground spice mixture and continue to stir for another few minutes until most of the water has evaporated. Now add the tomato and simmer for another 5 minutes or until the tomato has thickened and the liquid has evaporated. Stir in the spinach a few handfuls at a time, until each handful is slightly wilted. Cover and simmer for about 10 minutes, stirring occasionally. Remove the lid, stir in the salt and cook for another 5 minutes or until most of the liquid from the spinach has evaporated. Reduce the heat to low, gently stir in the potato wedges, and cook for another 5 minutes. Serve hot as a vegetable side. Makes 4 to 6 side servings

Other potato dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Aloo Gobi (Curried Cauliflower and Potatoes)
Aloo Mattar (Potato and Pea Curry)
Bengali-Style Crunchy Potatoes
Chickpea Vindaloo

On the top of the reading stack: Midnight's Children by Salman Rushdie

Audio Accompaniment: Opto

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Chickpea and Spinach Coconut Curry

Succinct and complete, this easy chickpea curry is sure to become a staple on the menu if you adore the goodness of plump chickpeas and creamy coconut milk as much as I do. The addition of earthy spinach adds additional creaminess, not to mention extra nutrients.

As the dish incorporates spice blends that are made up ahead of time, such as curry powder and panch phoran, it comes together in hardly anytime at all and is an ideal accompaniment to basmati rice or Indian flatbread, such as naan. It is now part of my repertoire of quick yet nourishing meals when I am in a hurry.

For those unfamiliar with panch phoran, also known as Bengali five-spice, it is an aromatic spice mixture consisting of equal parts fenugreek, nigella, black mustard, cumin and fennel seeds. I usually have a jar in my pantry on hand for quick addition to my dishes. Not only does it work well in curries such as this, but it also is an easy way to enhance vegetables such as potatoes. For an example, see one of my all-time favorite potato dishes, Bengali-style crunchy potatoes.

Chickpea and Spinach Coconut Curry

Recipe by Lisa Turner Cuisine: Indian Published on July 7, 2014 Fragrant, creamy and delicious, this chickpea and spinach curry simmered in an aromatic Bengali five-spice coconut milk sauce is simple to put together Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 tablespoon olive oil 1 tablespoon panch phoran 1 medium onion, diced 1-inch piece ginger, grated or minced 2 cloves garlic, minced 3 green chilies, seeded and minced small handful of dried curry leaves, crushed 1 tablespoon curry powder 1 large tomato, finely chopped 13 1/2 oz (400 mL) can coconut milk 1 cup baby spinach leaves, packed 1 teaspoon sea salt, or to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and set aside. Heat the oil in large saucepan over medium heat. When hot, add the panch phoran and stir for a few minutes until the seeds darken a few shades. Add the onion to the pan and sauté until softened. Toss in the ginger, garlic, chilies and curry leaves, and stir for another few minutes. Add the curry powder and stir for a minute to coat the vegetables. Add the tomatoes and cook until they begin to break apart and thicken — about 5 minutes. Now stir in the coconut milk and chickpeas and simmer for another 10 minutes, stirring often. Add the spinach, a few handfuls at a time, until wilted. Stir in the salt and serve. Makes 4 main servings

Other Indian inspired chickpea dishes to try:
Spicy Chickpeas in a Tomato Coconut Sauce
Aloo Gobi with Chickpeas
Spicy Sour Chickpea Masala
Tamarind Chickpeas

On the top of the reading stack: Vegan Eats World: 300 International Recipes for Savoring the Planet by Terry Hope Romero

Audio Accompaniment: Gaston Arevalo

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Chickpeas, Mango and Spinach in a Tomato Coconut Gravy

No, those aren't potato pieces you see here in this spiced up dish but instead sweet chunks of fresh tender mango nestling up with buttery chickpeas and earthy green spinach. I never can resist chickpeas. Judging by the number of times in a given month they show up on my table in some shape or form, I suppose if I were pressed to name my favorite legume, then chickpeas it would be. Even those who insist they don't like beans can often be persuaded to try chickpeas. They do lend themselves so well to a variety of preparations and inspiration can be found across the globe.

My latest preparation with these beloved legumes is now a new favorite and — as is typical with me — an Indian curry. It's a gentle dish that nonetheless demands attention. The bouquet of flavors of sweet citrus, zesty tomato, vibrant spicing and bold spinach all come together like one big loving family, despite the unique elements of each of the ingredients. The addition of coconut milk and wilted spinach depart a delightful creaminess to the curry and balance out and blend all of the components and slightly soften the spices. My dinner companions proclaimed it a huge success and seconds were in order, though more for the experience because everyone's tummy was full. Try it and see if you don't elicit a similar response. And don't let the long list of ingredients deter you — most of the items are simply spices to be measured out, and it's actually quite a simple dish to prep and put together.

I served this dish with green peas simmered in a coconut tomato gravy. Alongside a bed of hot basmati rice, this was just the sort of Indian meal I was craving.

Chickpeas, Mango and Spinach in a Tomato Coconut Gravy

Recipe by Lisa Turner Cuisine: Indian Published on April 14, 2014 Chickpeas and pieces of tender sweet mango simmered in a warm and fragrant spiced tomato and coconut sauce with wilted spinach Print this recipe Ingredients: 1 cup dried chickpeas 2-inch piece cinnamon stick 2 black cardamon pods, crushed 1 tablespoon coconut or other cooking oil 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 1 onion, diced 1 clove garlic, minced or crushed 1-inch piece fresh ginger, minced or grated 2 to 3 red or green chilies, seeded and finely chopped 1/2 to 1 tablespoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/4 to 1/2 teaspoon cayenne 1/2 teaspoon amchoor powder (optional) a few handfuls of dried curry leaves 1 teaspoon sea salt, or to taste 2 medium tomatoes, diced 2 teaspoons coconut sugar or brown sugar 1/2 cup coconut milk 1 large red mango, peeled and diced 1 teaspoon garam masala 1/2 cup water, or as needed 2 cups packed fresh spinach leaves, washed and torn Instructions: Rinse the chickpeas and soak for 8 hours or overnight in enough water to cover. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, then stir in the cinnamon stick and cardamon pods. Reduce the heat to medium-low, cover, and simmer until the chickpeas are tender — about 1 hour. Drain and discard the cinnamon stick and cardamon pods. Set aside. Heat the oil in a large saucepan over medium heat. When hot, toss in the cumin and mustard seeds and stir for 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the onion and sauté for about 5 minutes or until the onion is softened. Stir in the garlic, ginger and chilies, and stir for another minute. Now stir in the spices (except the garam masala) and curry leaves, and stir for another minute or so until aromatic. Add the tomatoes, sugar and salt to the pan, stirring well to combine. Simmer until the tomatoes begin to thicken — about 5 to 6 minutes. Stir in the chickpeas and coconut milk, continue to simmer for another 10 minutes, stirring often. Now add the mango, garam masala and a little water if the mixture is too thick. Simmer for another 5 minutes until warmed throughout. Add the spinach, a few handfuls at a time, until wilted and well combined. Simmer gently for another few minutes. Taste for seasoning. Serve alongside some hot fresh cooked white basmati rice and another vegetable dish for a nourishing and satisfying Indian meal. Makes 4 to 5 servings

This is my contribution to this month's My Legume Love Affair #70. Many readers will know that lovely Susan of The Well Seasoned Cook started this every popular and long running event back in 2008. I am now the administrator, and this month, Avika is hosting. See the announcement to enter your recipe to share with fellow legume lovers and also for a chance to win prizes. See the ongoing MLLA page for previous editions and upcoming hosts.

If you enjoy spinach, you might also like:
Spinach Rice (Palak Pulao)
Chickpea Flour Crêpes with Spinach
Mixed Dal Palak (Lentils with Spinach and Tomato)
Spiced Creamed Spinach

On the top of the reading stack: Power Hungry(TM): The Ultimate Energy Bar Cookbook

Audio Accompaniment: U. Srinivas and Michael Brook

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