Ingredients
- 1 tablespoon olive oil
- 1 inch ginger chopped
- 2 cloves garlic chopped
- ½ onion chopped
- ½ tablespoon curry powder
- ½ teaspoon cumin
- ½ teaspoon garam masala
- ½ can diced tomatoes
- 1 cup cauliflower florets
- 1 small sweet potato cut into wedges
- ½ can chickpeas drained and rinsed
- 1 cup vegetable broth
- ¼ cup coconut milk
- ¼ cup frozen peas
- Salt and pepper to taste
- ½ bunch cilantro
Instructions
- Heat the olive oil in a pot on medium. Add the chopped ginger, garlic and onions. Cook for 2 minutes until the onions and the garlic soften. Add the curry powder, cumin, and garam masala. Cook for 1 minute.
- Add the can of diced tomatoes and stir well. Let the tomatoes cook for 5 minutes on medium heat. Season the sauce with salt and pepper.
- Add the cauliflower florets, sweet potato, and the chickpeas. Stir until the vegetables are well coated with the sauce.
- Add the vegetable broth. Give it a good stir. Reduce the heat to low and simmer for 15 minutes, until the cauliflower and sweet potato are cooked.
- Add the coconut milk. Cook for 5 minutes on low.
- Add the frozen peas. Turn off the heat. Season the curry with more salt and pepper if necessary and garnish with the cilantro leaves. Serve with rice.
