Chickpeas the Foundation for Rich Vegetable Curry

timescolonist.com

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1 Tbsp vegetable oil

1 small onion, diced

1 small to medium carrot, halved lengthwise, and then cut widthwise on the bias, into ½-inch thick slices

1 medium red bell pepper, cut into 1-inch cubes

2 Tbsp Madras curry paste (see Note 1)

2 Tbsp tomato paste

1 Tbsp chopped fresh ginger

1 large garlic clove, minced

1 (400 mL can) coconut milk

¾ cup vegetable broth, plus more, if needed

1 Tbsp golden brown sugar

1 Tbsp lime juice

16 to 20 small (about 1-inch wide) cauliflower florets

1 (19 oz./540 mL) can chickpeas, drained, rinsed in cold water, and drained well again (see Note 2)

1 cup tightly packed baby spinach leaves (any stems removed), thickly sliced

¼ cup chopped fresh cilantro or mint

salt to taste

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