Coconut Cauliflower & Chickpea Curry

Method

1. Heat the olive oil in a 5-quart Dutch oven over medium. Cook the onion with ½ tsp of the salt for 6 to 8 minutes, until soft and golden at the edges.
2. Stir in the garlic, ginger and curry powder and cook 1 minute, stirring constantly, until the spices darken and smell toasted. Add the tomato paste and cook 2 minutes more, until it turns brick red and sticks a little.
3. Add the cauliflower, chickpeas, crushed tomatoes, coconut milk, water and the remaining salt. Bring to a simmer, then cook partly covered over medium-low for 12 to 18 minutes, checking at 12, until a knife slides into the cauliflower but the florets still hold their shape.
4. Cook the rice according to the package while the curry simmers.
5. Fold in the spinach until just wilted, about 1 minute. Stir in the lime juice and add salt until the sauce tastes bright, not flat.
6. Spoon over the rice and finish with cilantro.