Sweet potato, cauliflower and chickpea curry
Thissweet potato, cauliflower and chickpea currycan be as hot as you like – depending on the amount of chilli you’re adding. Serve it with basmati rice or naan bread and mango chutney on the side. This dish is vegan, gluten-free and healthy too.
Ingredients
Method
- Thinly slice the onion, ginger and garlic.
- Het the oil and gently fry them over low heat until they have softened.
- Meanwhile, peel and dice the sweet potatoes, carrots and pepper. Chop the tomatoes.
- Measure out the spices.
- When the onion has softened, add the spices and stir for 30 seconds, then add the chopped vegetables.
- Add the star anise and bay leaf. Add enough water to cover the vegetables, then season with salt and pepper.
- Bring to the boil and simmer for 15 minutes.
- Chop the cauliflower into chunks and add to the curry, together with drained chickpeas.
- Cook for another 5-8 minutes or until the cauliflower starts falling apart.
- Garnish with herbs and serve.