Cauliflower Chickpea Curry
In a Dutch oven or large kettle, add 2 tbsp oil. Saute on medium heat 1 med onion diced (125g)
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1 med yellow potato diced (225g). Saute until onions are translucent.
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Add 1 tsp salt + 2 tsp curry powder & 2 gloves minced garlic + 1 tsp grated fresh ginger root.
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2 cups vegetable stock (450ml) + 1 cup red bell peppers diced ( 175g)
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1 can chickpeas drained & rinsed + one 28ounce can diced tomatoes w/ juice ( 175g) + 1 small head cauliflower cut up into pieces.
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Stir to mix in. Simmer on low for 25 minutes.
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Add 1 can coconut milk ( 400g). Salt & pepper to taste.
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Continue to cook until the cauliflower is the desired doneness achieved.
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Serve & enjoy! Also delicious with some fresh spinach for extra color & nutrition.
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Delicious hearty winter dish! Grab the full recipe @ www.growwithdoctorjo.com
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