Sweet potato, cauliflower and chickpea curry
18 Jul 2022
by Wholeness
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Background
This sweet potato, cauliflower and chickpea curry can be as hot as you like - depending on the amount of chili powder you’re using. Serve it with basmati rice or naan bread and mango chutney on the side.
Ingredients
- 1 Tbsp oil
- 1 large onion
- 2 cloves of garlic
- 3 cm piece of ginger
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp turmeric
- ½ tsp chilli powder (or to taste)
- 2 tsp garam masala
- Few pieces of dried curry leaves
- 3 sweet potatoes
- 2 carrots
- 1 yellow pepper
- 1 small cauliflower
- 6 medium tomatoes on the wine
- 1 star anise
- 1 bay leaf
- 1 tin chickpeas, drained
- Water
- Salt & pepper
- Chopped coriander, parsley or mint leaves
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Lunch - Main - One Pot - Quick & Easy - Stews - Supper
- Cuisines: - Indian
- Occasions: - Sports Food
- Ingredients: - Other Pulses - Other Vegetables - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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