Dive into a world of flavor with our Cauliflower Sweet Potato Chickpea Curry! This vibrant Indian dish not only tantalizes your taste buds but also packs a nutritious punch, making it the perfect meal for any occasion. With a delightful blend of spices and creamy coconut milk, you won't believe how quickly you can whip up this comforting curry in just 35 minutes! Ready to impress your family and friends with a dish that’s both hearty and wholesome? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 1 sweet potato, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Prepare all ingredients by washing and chopping the cauliflower into bite-sized florets, dicing the sweet potato into 1/2-inch cubes, and finely chopping the onion and garlic.
- Heat olive oil in a large skillet or deep sauté pan over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Sprinkle curry powder over the onion and garlic mixture, stirring to coat evenly and toast the spices for about 1 minute, which will enhance their depth of flavor.
- Add diced sweet potatoes to the pan and cook for 5 minutes, stirring occasionally to ensure even cooking and prevent sticking.
- Introduce cauliflower florets and drained chickpeas to the pan, stirring to combine with the spiced onion mixture.
- Pour the entire can of coconut milk into the pan, ensuring all vegetables are mostly covered. Reduce heat to low-medium and simmer.
- Cover the pan and let the curry cook for 15-20 minutes, or until sweet potatoes and cauliflower are tender but not mushy.
- Season with salt to taste, stirring gently to distribute the seasoning evenly.
- Remove from heat and let the curry rest for 5 minutes to allow flavors to meld together before serving.
- Serve hot, optionally garnished with fresh cilantro or a squeeze of lime juice, accompanied by rice or naan bread.
Tips
- Prep Ahead: To save time, chop your vegetables in advance and store them in the fridge. This way, you can simply toss everything together when you're ready to cook!
- Customize Your Spices: Feel free to adjust the amount of curry powder according to your spice tolerance. You can also add a pinch of cayenne pepper for an extra kick!
- Perfect Coconut Cream: For a richer curry, use full-fat coconut milk. If you prefer a lighter version, opt for light coconut milk, but be mindful that the flavor may be slightly less creamy.
- Add Extra Veggies: This recipe is versatile! Consider adding spinach, bell peppers, or peas for added nutrition and color.
- Rest Before Serving: Allowing the curry to sit for a few minutes after cooking helps the flavors meld together beautifully, enhancing the overall taste.
- Garnish for Flair: Elevate your dish by garnishing with fresh cilantro or a squeeze of lime juice right before serving. This adds a fresh brightness that complements the rich flavors.
- Serve with Sides: Pair your curry with fluffy basmati rice or warm naan bread to soak up all the delicious sauce!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 0mg
