Cauliflower Potato Curry With Chickpeas
This Cauliflower Potato Curry With Chickpeas is vegan, nourishing, and an easy 30-minute meal. It’s the perfect dinner to warm you up on a cold night!
Ingredients
- 2 tablespoons olive oil
- 1 cup potatoes diced, (about 3-4 small potatoes)
- 10-12 ounces cauliflower florets roughly chopped
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- ½ onion diced, or 1 leek
- 4 cloves garlic minced
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup water
- ½ lemon juiced
- 1 (15.5 ounce) can chickpeas
- 1 teaspoon coconut sugar
Instructions
- In a large pot over medium heat, add olive oil and potatoes and saute for 4-5 minutes.
- Add cauliflower, curry powder, turmeric, salt, and garlic powder and saute for another 3 minutes. You may need to add a little more olive oil here.
- Add onion and garlic and continue sauteing until onions are translucent, about 2-3 minutes.
- Add coconut milk, water, lemon juice, chickpeas, and coconut sugar and stir well.
- Cover and bring to a boil. Then, lower heat to simmer for 15 minutes.
Notes
Serve over brown rice, with samosas, or with naan bread or paratha. Top with a dollop of plain greek yogurt and cilantro or parsley.
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