Chickpea Cauliflower And Sweet Potato CurryFrom jo_jo_ba 1 year ago
- 2 tbsp coconut oil shopping list
- 1½ tbsp freshly grated ginger shopping list
- 2 garlic cloves, minced shopping list
- 1 tbsp mustard seeds shopping list
- ½ tsp turmeric shopping list
- 1 tsp paprika shopping list
- ¼ tsp cayenne shopping list
- ½ tsp ground cumin shopping list
- ¼ tsp cinnamon shopping list
- 1½ tsp ground coriander shopping list
- 1(13.5 oz) can full fat coconut milk shopping list
- 2 cups vegetable stock shopping list
- 1 tbsp tomato paste shopping list
- ½ large head of cauliflower, cut into bite-sized florets shopping list
- 1 large sweet onion, sliced shopping list
- 1 large sweet potato, peeled and chopped shopping list
- 12 oz extra firm tofu, drained, pressed and cubed shopping list
- 1 (19-oz) can chickpeas, drained and rinsed shopping list
- 200g snow peas, de-stringed and julienned shopping list
- ¼ cup cilantro, chopped roughly shopping list
How to make it
- Melt oil in a deep pot and add ginger, garlic and spices. Cook, stirring, for a few minutes until spices are fragrant.
- Add coconut milk, vegetable stock and tomato paste; stir to combine.
- Stir in cauliflower, onions and sweet potato.
- Bring to a boil, then reduce heat and simmer for 20 minutes, until sweet potato is tender.
- Stir in tofu and chickpeas and simmer 15 minutes.
- Remove from heat, stir in the snow peas and cilantro.
- Serve over rice.
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