Ingredients
Scale
- 1 tbsp coconut oil
- 1 medium sweet yellow onion (thinly diced (about 1 cup))
- 1 tbsp fresh ginger (minced)
- 4 cloves garlic (minced)
- 2 tbsp curry powder
- 1/8–1/4 tsp cayenne pepper
- 2 1/2 cups vegetable broth
- 2 tbsp tamari
- 2 tbsp pure maple syrup
- 2 tbsp tomato paste
- 3/4 lb yukon gold potatoes cut into 3/4 in. pieces
- 2 lage carrots (sliced diagonally 1/4 in. thick)
- 4 cups large cauliflower florets
- 1 15 oz can chickpeas rinsed and drained
- 1 cup from 13.5 ounce can coconut milk
- 1/4 cup fresh cilantro (finely chopped, plus more for topping)
- 1/2 cup frozen peas
- Salt to taste
Instructions
- Melt coconut oil in a heavy 4 qt. pot over medium heat. Sauté onion until lightly browned 5-7 minutes. Add ginger and garlic and sauté until fragrant, about 30 seconds. Add curry powder, cayenne pepper, broth, tamari, maple syrup, and tomato paste and stir, salting to taste. (The tomato paste will dissolve the longer the curry cooks).
- Add potatoes and carrots, cover pot and bring to a boil. Reduce the heat to a simmer and leave the lid ajar so the steam can escape from the pot. Cook, just until the potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to a simmer with lid ajar and cook just until the cauliflower is tender, about 5-7 minutes. Fold in peas and cook for about 1 minute. Remove from heat and add additional salt if needed.
- Allow the curry to sit for about 5-10 minutes before serving over rice.
- Category: Main