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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.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Thinly slice the onion, ginger and garlic.
  2. Het the oil and gently fry them over low heat until they have softened.
  3. Meanwhile, peel and dice the sweet potatoes, carrots and pepper. Chop the tomatoes.
  4. Measure out the spices.
  5. When the onion has softened, add the spices and stir for 30 seconds, then add the chopped vegetables.
  6. Add the star anise and bay leaf. Add enough water to cover the vegetables, then season with salt and pepper.
  7. Bring to the boil and simmer for 15 minutes.
  8. Chop the cauliflower into chunks and add to the curry, together with drained chickpeas.
  9. Cook for another 5-8 minutes or until the cauliflower starts falling apart.
  10. Garnish with herbs and serve.