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)
Instructions
- 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.
- 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.
- Add the diced potatoes and cauliflower and stir. Then add the diced tomatoes and vegetable broth; stir to combine.
- 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.
- TIP: The curry should be lightly bubbling while cooking, otherwise if the heat is too low the potatoes will take longer to cook.
- 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.
- 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!
Nutrition
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.