Chickpea, Cauliflower and Sweet Potato Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp coconut oil1½ tbsp freshly grated ginger2 garlic cloves, minced1 tbsp mustard seeds½ tsp turmeric1 tsp paprika¼ tsp cayenne½ tsp ground cumin¼ tsp cinnamon1½ tsp ground coriander1(13.5 oz) can full fat coconut milk2 cups vegetable stock1 tbsp tomato paste½ large head of cauliflower, cut into bite-sized florets1 large sweet onion, sliced1 large sweet potato, peeled and chopped12 oz extra firm tofu, drained, pressed and cubed1 (19-oz) can chickpeas, drained and rinsed200g snow peas, de-stringed and julienned¼ cup cilantro, chopped roughlyBrown basmati rice, to serve
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.
Serving Size: Serves 6 with rice (rice not included in NI)
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.
Serving Size: Serves 6 with rice (rice not included in NI)
Nutritional Info Amount Per Serving
- Calories: 324.3
- Total Fat: 18.1 g
- Cholesterol: 0.0 mg
- Sodium: 735.7 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 8.7 g
- Protein: 13.2 g
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