Cauliflower and Potato Curry with Chickpeas

Name: Cauliflower and Potato Curry with Chickpeas
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Ingredients: 1 tablespoon coconut oil; 2 small yellow onions, (diced); 3 teaspoon ground cumin; 1 1/2 teaspoons ground coriander; 1 teaspoon ground turmeric; 1 teaspoon paprika ((sweet)); 1/8 teaspoon cayenne pepper; sea salt plus freshly ground pepper, (to taste); 2 cloves of garlic, (minced); 2 teaspoons peeled and grated fresh ginger; 1 fresh chili pepper, (seeded and thinly sliced); 3 small firm potatoes, (peeled and diced (1,5 cm pieces, ca. 300 g)); 1 small head of caulilflower, (cut into small florets (ca. 400-450 g florets)); 2 x 400 g can organic diced tomatoes; 2 cups vegetable broth ((500 ml)); 1 x 200 g can organic coconut milk; 1 x 400 g can organic chickpeas, (drained and rinsed); 100 g spinach (hard stems removed and chopped); Freshly chopped parsley or cilantro (to garnish); whole grain basmati rice ((or quinoa, millet or other grain of choice))

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(17)

ellerepublic.de

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Prep Time: 15 minutes

Cook Time: 55 minutes

Total: 70 minutes

Servings: 5

Cost: $9.56 /serving

Author : Elle

cauliflower curry sweet potato curry

Cauliflower and Potato Curry with Chickpeas

Instructions

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Step 1

Heat the coconut oil in a large non-stick pot (or wok) over medium heat. Add the onions and cook until soft and translucent, about 6-7 minutes.

Step 2

Add the cumin, coriander, turmeric, paprika, cayenne, salt and pepper, and cook, stirring often, for 1 minute, until fragrant. Then add the garlic, ginger, and fresh chili. Stir and cook for another minute, until fragrant.

Step 3

Add the diced potatoes and cauliflower and stir. Then add the diced tomatoes and vegetable broth; stir to combine.

Step 4

Cover with a lid and bring to a boil. Lower the heat to a light simmer, then remove the lid and cook, stirring occasionally, until the potatoes are just tender, about 40-45 minutes. If needed, add a little more broth or water to the pot.

Step 5

TIP: The curry should be lightly bubbling while cooking, otherwise if the heat is too low the potatoes will take longer to cook.

Step 6

Add the coconut milk and chickpeas, simmer for 2-3 more minutes, then stir in spinach and cook for 1-2 minutes or until wilted.

Step 7

Taste the curry for seasoning, adjust as desired, and serve with cooked brown rice or other grain of choice. Garnish with fresh herbs and enjoy!

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