Sweet Potato, Cauliflower and Chickpea Curry
This Indian style sweet potato, cauliflower and chickpea curry is the perfect choice for a delicious weeknight dinner. It's made with strong Indian spices, sweetened with creamy coconut milk and tamed with a drizzle of lime juice.
Ingredients
- 3 tbsp vegetable oil
- 1 big yellow onion finely diced
- 5-6 garlic cloves minced
- 1 ginger knob (3-4 cm) minced
- 1 fresh chili (sliced) optional
- 1 tsp garam masala
- ⅔ tsp ground coriander
- ⅔ tsp cumin powder
- ⅔ tsp chili powder or less
- 1 tsp turmeric powder
- ⅔ tsp fenugreek powder
- 200 g tomato purée
- 1 tsp salt or to taste
- 400 g sweet potato cut into cubes
- 1 can coconut milk 400 ml
- 350 g cauliflower small florets
- 1 can chickpeas drained
- 1 lime
Instructions
- Heat the oil into a wok or a large cooking pot; when it's hot, add the diced onion and sauté for 1 minutes over medium heat; then add garlic, ginger and fresh chili; cook for 1 minute, until fragrant; stir continuously to prevent burning;
- Add spices and cook together for 1 minute; stir continuously;
- Add tomato purée, bring to a simmer and cook for 2-3 minutes;
- (Optional) Blend the gravy using an immersion blender to get a smooth texture;
- Reheat the gravy and bring in the cubed sweet potatoes and salt; cook for about 5-6 minutes;
- Add the coconut milk, salt, cauliflower and chickpeas; bring to a boil and simmer for 7-8 minutes over medium heat; cover with a lid and stir from time to time;
- Turn off the heat and let it rest for 15 minutes before serving; don't forget to drizzle over the lime juice before serving.
Notes
- If in season, you can use 3 medium diced tomatoes; or you can use canned tomatoes.
- The vegetables cooking time depends on how big the pieces are. so check the doneness level before turning off the heat.
- You can add smaller quantities of spices if you're not used to them yet. Also, there's no need to make this curry hot, so you can skip de fresh chili and chili powder.