Cauliflower and Potato Curry with Chickpeas

This rich tomato-y cauliflower and potato curry is deeply nourishing and provides quick comfort during the last weeks of winter. There’s lots of vegetables (cauliflower, spinach and potatoes), a slew of spices (that hopefully everyone has in their spice drawer), and a rich stew-y tomato richness that is balanced out with a little coconut milk, plus chickpeas to fill it out a little more — sorry, I’m simply addicted and couldn’t overlook adding yet another can of chickpeas to one of my recipes. Plus, I particularly love them in curries and with cauliflower.

A cauliflower and potato curry recipe without curry powder

What is curry anyway? Well that really depends on where it’s coming from and how it’s used. Curry is typically a combination of many, many dried spices blended together. And there are so many different types, and depending on the producer, a typical curry powder can contain from 10 to 20 different herbs and spices. But there are three main ingredients in most curries, and that is: turmeric, cumin, and coriander. And those tasty spices are what I like to use to create my own simple curry. Which I too vary, from recipe to recipe. In this version, I use the magical three, plus fresh ginger, garlic and onions, a little cayenne pepper and paprika. This gives it a subtle curry flavor that let’s the stew-y tomato richness shine through.

Helpful in the kitchen:

For recipes like this cauliflower and potato curry I love to use a wok. Not a classical wok, but one that is sort of like a saucepan and skillet hybrid. I’ve been using one from Kitchenaid for ages, which is similar to this one from Silit.

There are certain products and produce that I almost always buy organic or locally sourced. This isn’t always because it tastes better, but products like ground turmeric, I like to purchase in organic quality to avoid pesticides, fungicides, and irradiated products. Fresh turmeric can also be used; generally I use 1 cm of fresh (peeled and grated) for 1 tsp dried.

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Cauliflower and Potato Curry with Chickpeas

Healthy and easy cauliflower and potato curry in a rich tomato sauce with chickpeas and spinach. Feel free to switch out spinach for other greens, like kale or Swiss chard. Naturally suitable for anyone following a vegan, vegetarian and gluten-free diet. Serve with your favorite grain for a satisfying meal. Serves 4-6.

Course Main Course

Category Curry

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings 5

Calories 185 kcal

Autor Elle

Ingredients

• 1 tablespoon coconut oil
• 2 small yellow onions, diced
• 3 teaspoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon paprika (sweet)
• 1/8 teaspoon cayenne pepper
• sea salt plus freshly ground pepper, to taste
• 2 cloves of garlic, minced
• 2 teaspoons peeled and grated fresh ginger
• 1 fresh chili pepper, seeded and thinly sliced
• 3 small firm potatoes, peeled and diced (1,5 cm pieces, ca. 300 g)
• 1 small head of caulilflower, cut into small florets (ca. 400-450 g florets)
• 2 x 400 g can organic diced tomatoes
• 2 cups vegetable broth (500 ml)
• 1 x 200 g can organic coconut milk
• 1 x 400 g can organic chickpeas, drained and rinsed
• 100 g spinach hard stems removed and chopped
• Freshly chopped parsley or cilantro to garnish

To serve:

• whole grain basmati rice (or quinoa, millet or other grain of choice)

Method

1. Heat the coconut oil in a large non-stick pot (or wok) over medium heat. Add the onions and cook until soft and translucent, about 6-7 minutes.
2. Add the cumin, coriander, turmeric, paprika, cayenne, salt and pepper, and cook, stirring often, for 1 minute, until fragrant. Then add the garlic, ginger, and fresh chili. Stir and cook for another minute, until fragrant.
3. Add the diced potatoes and cauliflower and stir. Then add the diced tomatoes and vegetable broth; stir to combine.
4. Cover with a lid and bring to a boil. Lower the heat to a light simmer, then remove the lid and cook, stirring occasionally, until the potatoes are just tender, about 40-45 minutes. If needed, add a little more broth or water to the pot.
5. TIP: The curry should be lightly bubbling while cooking, otherwise if the heat is too low the potatoes will take longer to cook.
6. Add the coconut milk and chickpeas, simmer for 2-3 more minutes, then stir in spinach and cook for 1-2 minutes or until wilted.
7. Taste the curry for seasoning, adjust as desired, and serve with cooked brown rice or other grain of choice. Garnish with fresh herbs and enjoy!

Notes

I choose to go with a deeper tomato flavor for this curry. If you prefer a richer coconut flavor, then reduce the broth by 125 ml and use a full-sized (400 g) can of coconut milk.

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