Cauliflower Curry

azurestandard.com

Sheri Tweedt

1 Tbsp olive oil

1 onion, diced

4 garlic cloves, minced

3 to 4 potatoes, diced (any kind)

1 Tbsp salt

1 Tbsp curry powder

1 Tbsp brown sugar

½ tsp black pepper

¼ tsp cayenne (or as much as you can add and still find it edible)

3 ribs celery, sliced

3 carrots, peeled and sliced

2 bell peppers, red or yellow

2 cups water or broth (add more to suit your taste)

1 large head cauliflower, roughly chopped

28 oz canned diced tomatoes

2 15 oz cans chickpeas

10 oz bag baby spinach or other leafy green

1 Tbsp fresh ginger, grated

1 can coconut milk

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