Vegetable & Chickpea Coconut Curry
, Serves 6
A creamy one-pot curry of cauliflower, sweet potato and chickpeas in a spiced tomato-coconut sauce.
| 1 1/2 tablespoons oil | Sauté aromatics, 3 min | Add tomatoes, covered, 4-5 min | Stir in spices, 1 min | Add veg & chickpeas, coat | Add water & coconut milk, cover 10 min | Add pepper, cover, simmer 5 min | Add cilantro, lime, garam masala |
| 4-5 large garlic cloves, chopped | |||||||
| 4 cm ginger, chopped | |||||||
| 1/2 jalapeño, chopped (adjust to taste) | |||||||
| 1 medium red onion, chopped | |||||||
| 410 g can diced tomatoes | |||||||
| 1 teaspoon coriander powder | |||||||
| 1/2 teaspoon cumin powder | |||||||
| 1/2 teaspoon smoked paprika | |||||||
| 1/2 teaspoon turmeric | |||||||
| 3/4-1 teaspoon salt (adjust to taste) | |||||||
| 240 g cauliflower florets | |||||||
| 160 g diced sweet potato (from 1 medium) | |||||||
| 440 g can chickpeas, drained | |||||||
| 1-1 1/2 cups / 240-360 ml water | |||||||
| 400 ml can coconut milk | |||||||
| 1 red pepper, sliced | |||||||
| 2 tablespoons cilantro, chopped | |||||||
| 1/2 lime, juiced | |||||||
| 1/4 teaspoon garam masala |
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