Cauliflower and Chickpea Curry
- 2 tablespoons coconut oil
- 1 small onion, coarsely chopped
- 1 tablespoon grated fresh ginger
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon turmeric
- 1 (15-ounce) can tomato sauce
- 1 (14-ounce) can coconut milk
- 1 small cauliflower, cut into florets (about 4 to 6 cups)
- 3 large red potatoes, cut into 1-1/2-inch pieces
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup frozen peas
- 3 tablespoons chopped fresh cilantro
- Heat oil over medium heat in a large nonstick skillet. Add onion; season with salt; cook until onion is tender and beginning to brown, about 5 minutes. Add spices; cook, stirring frequently until fragrant, about 1 minute.
- Stir tomato sauce with coconut milk; bring to a boil over high heat.
- Add potatoes; reduce heat to a medium-low and simmer covered; stirring occasionally until potatoes are slightly tender, about 10 minutes. Add cauliflower florets and cook covered, stirring occasionally, until cauliflower and potatoes are tender, about 10 minutes. Add chick peas with peas and stir; cook until hot, about 2 minutes; add cilantro; stir.
- Spoon into bowls, top with additional cilantro to serve.
Curries are the ideal make-ahead meal since the sauce mellows over time. Prepare this recipe on Sunday, then enjoy the next day heated up for lunch or dinner! Alternatively, divide into individual servings with rice, and freeze for up to one month for an easy grab-and-go lunch.
What others are saying
Theresa Law says:
Tasty and simple.
Sam Dalton says:
Love potatoes and cauliflower together. The curry spices in this dish were really good. It paired nicely with my wife's homemade naan bread.
Caro Hodgin says:
Yummy for meatless Monday. Really flavorful. I️ served with greet yogurt and rice.