Chickpea, Cauliflower and Sweet Potato Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Chickpea, Cauliflower and Sweet Potato Curry calories by ingredient


Introduction

My mom and stepdad came home from a weekend away raving about the vegan curry served at the resort's pub. A quick perusal of the menu, plus their description of the contents, pointed me in the right direction and with an online recipe as my starting point I created this dish (which apparently tasted spot on, if not better!) My mom and stepdad came home from a weekend away raving about the vegan curry served at the resort's pub. A quick perusal of the menu, plus their description of the contents, pointed me in the right direction and with an online recipe as my starting point I created this dish (which apparently tasted spot on, if not better!)
Number of Servings: 6

Ingredients

    2 tbsp coconut oil
    1½ tbsp freshly grated ginger
    2 garlic cloves, minced
    1 tbsp mustard seeds
    ½ tsp turmeric
    1 tsp paprika
    ¼ tsp cayenne
    ½ tsp ground cumin
    ¼ tsp cinnamon
    1½ tsp ground coriander
    1(13.5 oz) can full fat coconut milk
    2 cups vegetable stock
    1 tbsp tomato paste
    ½ large head of cauliflower, cut into bite-sized florets
    1 large sweet onion, sliced
    1 large sweet potato, peeled and chopped
    12 oz extra firm tofu, drained, pressed and cubed
    1 (19-oz) can chickpeas, drained and rinsed
    200g snow peas, de-stringed and julienned
    ¼ cup cilantro, chopped roughly
    Brown basmati rice, to serve

Tips

Adapted from http://homes.ninemsn.com.au/realliving/realfood/8449145/cauliflower-snow-pea-spinach-and-chickpea-curry and inspired by the Briars Resort


Directions

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)