Description
This sweet potato and cauliflower curry is vegetarian, gluten free, and full of flavor. Made with coconut milk, chickpeas, and warm spices.
Ingredients
Units
Scale
- 1 medium yellow onion, small diced
- 1 jalapeno, seeds removed and minced
- 1 (2 inch) piece of ginger, peeled and chopped
- 5 garlic cloves, roughly chopped
- 1/4 cup coconut oil (or other neutral oil)
- 1 tablespoon each cumin and curry powder
- 2 teaspoons each garam masala, ground coriander and smoked paprika
- 1 teaspoon sea salt (more to taste at the end)
- 2 tablespoons tomato paste
- 1 14oz. can crushed tomatoes (I used fire roasted for added flavor)
- 2 medium sized sweet potatoes, peeled and small diced (1/2 inch cubes)
- 1/2 head of cauliflower, cut into bite sized pieces
- 1 14oz. can chickpeas, drained
- 1 14oz. can unsweetened coconut milk (full fat is best)
- 1 cup vegetable stock/broth
- juice from 1 lime
- 1/4 cup fresh cilantro, roughly chopped
Instructions
- In a food processor or blender, process the onion, jalapeno, ginger and garlic – until it’s finely chopped and almost like a paste consistency.
- Heat a large dutch oven or heavy duty skillet over medium heat. Add the coconut oil, cumin and curry powder and cook for 1 minute. Add in the onion and jalapeno mixture and cook for 5-6 minutes or until most of the liquid is gone – stir occasionally.
- Add in the remaining spices (garam masala, ground coriander, smoked paprika and salt) and tomato paste. Stir to combine and cook for 1 minute.
- Stir in the crush tomatoes, sweet potatoes, cauliflower, chickpeas, coconut milk and vegetable broth. Bring to a simmer and turn the heat to low (keep the mixture on a light simmer – a few rapid bubbles at a time). Cover and cook for 10 minutes or until the sweet potatoes are softened. Uncover and cook for 5 more minutes.
- Stir in the lime juice and taste test for salt – sprinkle in a little at a time if needed. Garnish with cilantro.
Notes
Double the recipe to meal prep and store in a glass container in your freezer. Be sure to let cool completely before adding into containers and placing in your freezer. Remember to label the container.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian