Chickpea and Roasted Cauliflower Tomato Curry

Steps

1. Prep first: cut the cauliflower, chop the onion, mince the garlic, grate the ginger and rinse the rice. The salt is divided: a quarter for the rice and the remaining three-quarters for the curry. The water is divided: about two-thirds for the rice and one-third for the sauce. The canola oil is divided: half for the pot and half for searing the cauliflower.
2. Cook the rice: in a small pot, bring two-thirds of the water and a quarter of the salt to a boil, add the rice, cover and simmer on low for 15 minutes, then rest off the heat, covered, for 10 minutes.
3. Meanwhile, heat half of the canola oil in a Dutch oven or large pot over medium-high heat. Add the cauliflower in one layer and sear without stirring for 4 minutes, then stir and cook 3 minutes more until browned in spots. Move the cauliflower to a plate.
4. Lower the heat to medium. Add the remaining half of the canola oil and the onion and cook 6 minutes until soft and golden.
5. Stir in the garlic and ginger for 1 minute, then add the cumin, coriander, turmeric, paprika and red pepper flakes and stir 30 seconds until fragrant.
6. Stir in the tomato paste and cook 1 minute, then add the diced tomatoes, the remaining one-third of the water and the remaining three-quarters of the salt. Simmer 10 minutes until slightly thickened.
7. Return the cauliflower to the pot with the chickpeas. Cover and simmer 10 minutes until the cauliflower is tender.
8. Stir in the spinach until wilted. Take the pot off the heat, then stir in the Greek yogurt and lemon juice.
9. Serve the curry over the rice, topped with the cilantro.