Description
A comforting and aromatic one-pot curry, brimming with tender potatoes, cauliflower, and chickpeas in a creamy coconut milk and tomato broth. This easy weeknight meal is both vegan and gluten-free.
Ingredients
Units
Scale
- 1 tablespoon (15ml) coconut oil
- 1 medium sweet yellow onion (thinly diced (about 1 cup / 237ml))
- 1 tablespoon (15ml) fresh ginger (minced)
- 4 cloves garlic (minced)
- 2 tablespoons (30ml) curry powder
- 1/8 to 1/4 teaspoon (0.6 to 1.2ml) cayenne pepper
- 2 1/2 cups (591ml) vegetable broth
- 2 tablespoons (30ml) tamari
- 2 tablespoons (30ml) pure maple syrup
- 2 tablespoons (30ml) tomato paste
- 3/4 pound (340g) potatoes cut into 3/4 inch (1.9cm) pieces
- 2 large carrots (sliced diagonally 1/4 inch (6.4mm) thick)
- 4 cups (946ml) large cauliflower florets
- 1 15 ounce (425g) can chickpeas rinsed and drained
- 1 cup (237ml) from a 13.5 ounce (400ml) can coconut milk
- 1/4 cup (59ml) fresh cilantro (finely chopped,plus more for topping)
- 1/2 cup (118ml) frozen peas
- Salt to taste
Instructions
- Melt coconut oil in a heavy 4 quart 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 (cauliflower rice, or quinoa, as suggested in the ingredients).
Notes
This curry is a great way to introduce more vegetables into your diet. It can be stored in the refrigerator for up to 3 days. Feel free to adjust the cayenne pepper to your spice preference. Serve with rice or naan for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8 grams
- Sodium: 600 mg
- Fat: 10 grams
- Carbohydrates: 45 grams
- Fiber: 10 grams
- Protein: 12 grams
- Cholesterol: 0 mg