A seasonal vegan cauliflower curry with sweet potato, chickpeas, and greens. Serve this healthy curry with naan or rice for a plant based comfort food meal that you can feel good about.
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 4people
Ingredients
1tablespooncoconut oil
150grams/ 1 medium yellow oniondiced
350grams/ 1 medium sweet potatodiced
300grams/ 1/2 head cauliflowersmall florets
3clovesgarlicminced
1teaspoongingergrated
1teaspoonturmericgrated (1/2 teaspoon dried)
1teaspoonsea salt
½teaspooncumin
½teaspooncayenne pepper
½teaspooncoriander
½teaspoonpepper
¼teaspooncinnamon
1tablespoonapple cider vinegar
400gramcan chopped tomatoes
250ml/ 1 cup vegetable stock or water
125ml/ 1/2 cup full-fat coconut milk
400grams/ 2 cups cooked chickpeas
70grams/ 3 cups rucola or spinach
Instructions
Heat a large pot over medium with the coconut oil. Add the onion and cook for a couple of minutes, or until translucent. Add the sweet potato and cauliflower and cook for another 5 minutes to brown slightly. Stir in the garlic and ginger, cook for a minute, then add the spices and stir for 30 seconds.
Add the apple cider vinegar followed by the tomatoes, vegetable stock, coconut milk, and chickpeas. Bring to a low boil, then reduce the heat and simmer for about 30 minutes, or until the vegetables are softened. Taste and add seasoning as needed, remove from the heat, and stir in the greens to wilt. Serve hot with naan or your grain of choice.