Scale

3 tablespoons butter, divided

1 small white onion, diced

5 cloves garlic, minced

2 tablespoons grated or minced fresh ginger

1 tablespoon garam masala

1 teaspoon chili powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 (28-ounce) can fire-roasted diced tomatoes

1 cup water

1 ½ pounds cauliflower florets, cut into bite-sized pieces

1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces

2 large handfuls fresh baby spinach

¾ cup heavy cream or coconut milk

1 tablespoon lemon juice

Fine sea salt and freshly ground black pepper

For serving: basmati rice, naan, fresh cilantro, extra lemon wedges

Sauté Veggies and Spices: Melt one tablespoon butter in a stockpot over medium-high heat. Add onion, garlic, and ginger. Cook 4–5 minutes, stirring often, until softened. Stir in garam masala, chili powder, coriander, cumin, and turmeric. Cook spices for 2 minutes, stirring frequently.
Blend the Sauce: Add diced tomatoes and water, scraping the bottom of the pot to release any browned bits. Use an immersion blender to puree until smooth. Bring the sauce to a gentle simmer.
Simmer Cauliflower: Stir cauliflower florets into the sauce. Simmer uncovered for 10 minutes, adjusting heat as needed to maintain a low simmer.
Cook the Chicken: Stir chicken pieces into the sauce. Continue simmering, uncovered, for 10 more minutes until chicken and cauliflower are tender and cooked through.
Add Final Touches: Stir in spinach, heavy cream, lemon juice, and the remaining butter. Mix until spinach wilts and sauce turns creamy. Taste and season with salt, pepper, or more lemon juice.
Serve: Dish out hot over rice, with naan bread on the side. Garnish with fresh cilantro and lemon wedges.