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Cool Cauli Curry

  • 4servings
  • 30minutes

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Source: www.frontiercoop.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B3, H, C, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 big onion, finely chopped

  2. 3 cloves garlic, peeled and crushed

  3. 1 inch fresh ginger, peeled, roughly grated

  4. 1 to 2 red chili peppers, de-seeded and finely chopped

  5. 3 tablespoons peanut or sunflower oil

  6. 1 teaspoon ground cumin

  7. 1 teaspoon turmeric

  8. 2 teaspoons ground coriander

  9. 1 teaspoon garam masala

  10. 2 ripe tomatoes, chopped

  11. 1/2 cup tomato puree

  12. 1 cup water

  13. 1 large sweet potato, peeled and cubed

  14. 1 cauliflower, cut into florets

  15. 1 can (14 ounces) chickpeas

  16. salt

  17. juice of 1 lemon

  18. fresh cilantro

Instructions Jump to Ingredients ↑

  1. Mix the onion, garlic, ginger, and chili peppers together. Or blitz the lot with a bit of water in a food processor.

  2. Heat the oil in a large heavy-bottomed pan. Add the onion mix and stir over medium heat with a wooden spoon for 2 minutes.

  3. Add the cumin, turmeric, coriander, and garam masala. Stir and cook for another few minutes.

  4. Reduce heat. Add the fresh tomatoes. Cook, stirring till they get pulpy.

  5. Pour in the tomato purée and water. Mix well. Add the sweet potato, cauliflower, and chickpeas.

  6. Cover and cook over gentle heat for at least 10 minutes so the sauce reduces. Don't let it dry out. You may want to simmer it even longer.

  7. Taste. Season with salt, lemon juice, and cilantro. Keep tasting...

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