Chickpea, Cauliflower & Sweet Potato Curry
Serves 4
Ingredients
1 cauliflower
4 Sweet Potatoes
1 tin chickpeas
1 tin coconut milk
1 tin crushed tomatoes
1/2 tbsp garam masala
2.5 tbsp mild curry powder
1 tbsp cumin seeds
1/2 tbsp paprika
3 tbsp olive oil
2 red onions
1 red chilli
5 garlic cloves
5cm ginger
Handful coriander
Method
Pre heat oven to 180 degrees C. Prepare vegetables by cutting into bite size pieces and place on a greased or lined oven tray. Sprinkle curry powder and spices and drizzle 2 tbsp of the olive oil. Place in the oven for 15 mins. While the veggies are baking, finely dice onion, garlic and chilli and grate the ginger. Place in a large pot with remaining olive oil. Cook on a medium heat until onion softens. Finely chop the coriander and add to the pot. Turn the heat down to low and keep stirring. Add more olive oil if it’s looking too dry. Remove veggies from the oven and place in the pot. Pour tin of tomatoes and chickpeas in and stir to combine. Pour in coconut milk and stir again. Place the lid on the pot and leave for 5 mins on a low heat for the flavours to combine. Before serving double check the sweet potato is very soft, then spoon into bowls.