Friday, November 18, 2016

Chickpea & Cauliflower Curry with Sweet Potato

An enormously flavourful vegetarian curry, this robust Chickpea & Cauliflower Curry with Sweet Potato combines all the classic spices and flavours of a traditional Indian curry combined with naturally sweet coconut milk, rich San Marzano tomatoes and fragrant fresh cilantro, for a thick and delicious curry that's also gluten and dairy free. Vegetable sources of protein including nutritionally rich legumes such as lentils and chickpeas, are the cornerstone of healthy eating and with Indian food being one of the tastiest plant-based cuisines, there is a world of extraordinary vegetarian recipes and sensational curries out there to satisfy almost any palate, like this gorgeous recipe.

Chickpea & Cauliflower Curry with Sweet Potato
Serves 4 to 6

1 yellow onion, diced
1 sweet potato, diced into 1 1/2 inch cubes
1/2 large head cauliflower, broken into large florets
2 tbsp olive oil
2 garlic cloves, minced
1 2-inch piece of ginger, finely grated
1 tsp kosher salt, divided
2 tbsp curry powder
1 tbsp garam masala
1 tsp cumin
1/4 tsp cayenne
28 oz can diced San Marzano plum tomatoes
15 oz can full-fat coconut milk
19 oz can chickpeas, drained and rinsed 
1 bunch cilantro, washed, leaves only, plus some extra for garnish
1 cup plain thick yogurt for garnish, optional
Basmati or Jasmin rice, for serving
Naan, optional

Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the onions and sauté until they are soft and translucent, about 5-6 minutes. Add the ginger and garlic and stir constantly for 1 minutes, then add the sweet potato and sauté 3 minutes, stirring frequently. Add the cauliflower with 1/2 teaspoon of kosher salt and sauté another 5 minutes, continuing to stir frequently. Stir in the curry powder, garam masala, cumin and cayenne and mix well to combine. Add the tomatoes and coconut milk, and bring to a boil, then cover, reduce heat and simmer for about 10 minutes until the cauliflower and sweet potato are tender. When the vegetables are tender, add the chickpeas and cilantro leaves and stir for 2 minutes. Reduce the heat to low and allow the curry to keep warm until ready to serve. Garnish with a dollop of plain yogurt and some chopped cilantro, and serve with basmati or jasmine rice with some warm naan on the side.

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