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Sweet potato, cauliflower and chickpea curry

This sweet potato, cauliflower and chickpea curry is a super healthy vegan meal, served with brown basmati rice and a crispy salad on the side. If the sweet potatoes are organic, don’t peel them, as most of the nutrients are in and right under the skin.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion or leek
  • 2 garlic cloves
  • 1 inch fresh ginger
  • 1 small chilli
  • 2 Tbsp vegetable oil
  • 1 small cauliflower
  • 1 carrot
  • 2 medium sweet potatoes
  • 1 red pepper
  • 1 small cauliflower
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp turmeric
  • ½ tsp ground cinnamon
  • 2 Tbsp. tomato purée
  • 1 bay leaf
  • 1 star anise
  • 1 tin plum tomatoes
  • 1 tin of chickpeas
  • A handful of coriander chopped
  • Squeeze of lemon juice

Method
 

  1. Finely chop the onion, garlic, chilli and ginger. Set aside.
  2. Remove the stalks of the cauliflower and cut the head into small florets. Chop the carrot and red pepper. Peel the sweet potatoes (if not organic), then dice them.
  3. Heat half of the oil in a large pan, then fry the onion, ginger, chilli and garlic for five minutes.
  4. Add the red pepper, sweet potato and carrot pieces and the remaining oil. Season with salt and pepper.
  5. Sauté for ten minutes.
  6. Stir in the ground spices and tomato purée, then add the plum tomatoes and cauliflower florets. Using the tin, add enough water to cover the vegetables well. Add the bay leaf and star anise, cover the pot, then cook for another 10 minutes.
  7. Drain the chickpeas and add to the curry. Cook for another 5 minutes, then stir in the coriander leaves.
  8. Serve with a squeeze of lemon or lime juice.