When you’re short on energy, this easy one-pot wonder yields a big pot with minimum effort. Fans of Southeast Asian cooking will love the rich coconutty broth and tender cauliflower and eggplant.
- 1 Tbsp bland oil
- 2 cups diced onion (2 onions)
- 1 Tbsp minced garlic (2-3 cloves)
- ½ tsp black mustard seeds
- 2 cups bite-size cauliflower florets
- 2 cups cubed Asian eggplant
- 1 cup chopped carrot (1-2 carrots)
- One 28-ounce can diced tomato (or 3½ cups fresh)
- 4 cups water
- ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp curry powder
- 2 tsp salt or to taste
- 1 Tbsp sugar
- ½ stick cinnamon
- 2 Tbsp rice vinegar
- One 14-ounce can coconut milk
- 2 cups whole baby spinach leaves
- ½ cup chopped cilantro or Thai basil (packed)
- Heat the oil in a 6-quart pot over high heat. Add the onion and sauté for a few minutes until it begins to brown. Add the garlic and mustard seeds and sauté for another minute.
- Add the remaining ingredients except the coconut milk, spinach, and cilantro or basil and bring to boil. Reduce the heat to medium-low, cover, and simmer for about 20 minutes.
- Add the coconut milk, spinach, and cilantro or basil and simmer for another 5 minutes or so. Remove from the heat, ladle into bowls, and serve.
Spice it up: Add a minced fresh chili at the very end if you like it spicy.
Make it a meal: In Step 2, add 2 cups of cubed firm or deep-fried tofu (which you’ll find in Asian markets and some grocery stores). Serve with scoops of jasmine or Thai sticky rice on the side—or even in the soup.