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 Time15minutes
Cook Time55minutes
Total Time1hour10minutes
Servings5
Calories185kcal
AutorElle
Ingredients
1tablespooncoconut oil
2small yellow onions,diced
3teaspoonground cumin
1 1/2teaspoonsground coriander
1teaspoonground turmeric
1teaspoonpaprika(sweet)
1/8teaspooncayenne pepper
sea salt plus freshly ground pepper,to taste
2clovesof garlic,minced
2teaspoonspeeled and grated fresh ginger
1fresh chili pepper,seeded and thinly sliced
3small firm potatoes,peeled and diced (1,5 cm pieces, ca. 300 g)
1small head of caulilflower,cut into small florets (ca. 400-450 g florets)
2x 400 g can organic diced tomatoes
2cupsvegetable broth(500 ml)
1x 200 g can organic coconut milk
1x 400 g can organic chickpeas,drained and rinsed
100gspinachhard stems removed and chopped
Freshly chopped parsley or cilantroto garnish
To serve:
whole grain basmati rice(or quinoa, millet or other grain of choice)
Method
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!
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.