Description

A creamy plant-based curry made with chickpeas, vegetables, coconut milk, and warming spices. This comforting one-pot meal is rich, nourishing, and perfect served over rice.

Ingredients

1 1/2 tablespoons cooking oil

4–5 large garlic cloves, finely chopped

1 1/2-inch piece fresh ginger, finely chopped

1/2 jalapeño, finely chopped

1 medium red onion, chopped

1 (14.5-ounce) can diced tomatoes

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon ground turmeric

3/4 to 1 teaspoon salt

2 cups cauliflower florets

1 1/4 cups diced sweet potato

1 (15.5-ounce) can chickpeas, drained and rinsed

1 to 1 1/2 cups water

1 (13.5-ounce) can full-fat coconut milk

1 red bell pepper, sliced

2 tablespoons chopped fresh cilantro

Juice of 1/2 lime

1/4 teaspoon garam masala

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Instructions

1. Heat the oil in a large pot over medium heat. Add garlic, ginger, jalapeño, and onion and sauté for about 3 minutes until softened.

2. Stir in the diced tomatoes, cover, and cook for 4 to 5 minutes until they break down.

3. Add coriander, cumin, smoked paprika, turmeric, and salt. Stir well and cook for 1 minute to toast the spices.

4. Add cauliflower, sweet potato, and chickpeas. Stir until coated with the spice mixture.

5. Pour in water and coconut milk. Stir, cover, and simmer for 10 minutes, stirring occasionally.

6. Add sliced red bell pepper, cover again, and cook for another 5 minutes until vegetables are tender.

7. Remove from heat and stir in cilantro and lime juice. Sprinkle garam masala over the top.

8. Serve warm over brown rice or jasmine rice.

Notes

Adjust jalapeño to control the heat level.

The curry thickens as it cools.

Store leftovers in the refrigerator for up to 4 days and reheat gently on the stovetop.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Healthy Comfort Food
Method: Stovetop
Cuisine: Indian-inspired