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By Laura Moore of Conscious Kitchen (Published: Jan 1, 2003)

Directions:

1)Scrub the potatoes, rinse the cauliflower and trim away any blemished areas. Cut into bite-size cubes and place into a steamer basket. Fill the bottom of steamer with two inches of water and set to boil over high heat. Once boiling, lower heat to high simmer and allow to cook for 12-15 minutes.
2)Once veggies are tender, remove steamer from heat and place into kitchen sink. Rinse with cold water (blanche) for a few minutes until cooked vegetables are cooled down.
3)In a frying pan, melt coconut oil over medium-high heat. Add the onions and sauté until golden. Stir in the curry paste and lower heat to a simmer.
4)Pour in the coconut milk and allow sauce to reduce over very low heat for 10-12 minutes. Once sauce is thickened, remove pan from heat, stir in the chopped spinach, cover with fitted lid and allow to stand for a few minutes. The heat from the sauce will wilt the spinach without overcooking it.
5)Once you are ready to assemble the meal, fold the curried sauce into the steamed vegetables add the chickpeas and serve hot.
6)Serve over whole grains such as basmati rice or quinoa.