Step 1

Heat the oil in a large pot (at least 5 qt) over medium heat. Add the shallots and lemongrass and sauté until fragrant, about 3-5 minutes.

Step 2

Next, add the curry powder, turmeric powder, black pepper, and yellow curry paste. Stir until a thick paste forms.

Step 3

Add the cauliflower and chickpeas and mix together.

Step 4

Add the vegetable broth and coconut cream and stir until fully combined.

Step 5

Bring to a simmer and cover. Simmer, covered, for 15-20 minutes or until the cauliflower is easily pierced with a knife.

Step 6

Add the spinach, soy sauce, brown sugar, and lime juice and mix together until the spinach is wilted.

Step 7

Top with fresh cilantro and serve with rice and homemade naan.