-
You will need two skillets for this dish, in addition to cooking the rice. One fairly deep skillet for the curry and a smaller cast iron one for the peppers.
-
We find it is best to prep before starting to cook, weighing and measuring can take some time.
-
Place all spices in a small dish and set aside.
-
Heat 2 TBSP olive oil in the deeper skillet and add the onion. Sauté until translucent, about 5 minutes without burning.
-
Next add the spices and tomato paste. Cook for about 2 minutes until the tomato paste deepens in color.
-
Add drained and rinsed chickpeas and stock. Bring to a boil, reduce heat and simmer with lid mostly covered for 25 minutes. Sauce with reduce by half.
-
Add cauliflower and coconut milk. Return to a simmer for 5 minutes before adding the spinach. Cook spinach down with the lid on.
-
Add the lime juice just before removing from heat.
-
Meanwhile when cauliflower and coconut milk go in, heat the remaining 2 TSP olive oil in the smaller skillet. Blister the Shishito peppers, turning occasionally until cooked through. They will look a bit wilted and charred.
-
Serve rice, curry and peppers separately or family style. Garnish with chopped cilantro.