Cauliflower, Sweet potato and Chickpea curry

Incorporating different kinds of vegetables in a curry is a good way to make them more nutrient dense. The combination of cauliflower, sweet potatoes and chickpeas is so harmonic, you will feel like eating a song. This curry is sure to wow even the non-vegetarians out there.

Not only packed with flavor, this curry provides you with many essential nutrients from:

Cauliflower: which is high in anti-oxidants, which protect your cells from harmful free radicals and inflammation. It’s also a good source of fiber, which is important for digestive health and may reduce the risk of several chronic diseases.

Sweet potatoes: promote the growth of good gut bacteria and contribute to a healthy gut.

Chickpeas: Chickpeas are a great source of protein, which has many health benefits, varying from weight maintenance to bone health. They are a good choice for individuals who want to limit their meat intake.


Let’s get to the recipe; written recipe below:


Ingredients: serves 4 persons / Preparation time 10 minutes / Cooking time 30 minutes

  • Red onion 1 medium
  • Ginger 3-4 cm piece
  • Olive oil/ Mustard oil 1 Tbsp
  • Ginger-garlic paste 3 tsp
  • Fennel seeds (saunf) 2 tsp
  • Coriander powder 1.5 tsp
  • Turmeric powder 1 tsp
  • Red chili powder 1/2 tsp
  • Cumin powder 1 tsp
  • Tomato puree 1 cup
  • Boiled chickpeas 1 cup
  • Cauliflower 1 head
  • Sweet potato 1 big
  • Vegetable stock/ water 1 cup

Method:

  1. Finely chop the onion and ginger.
  2. Heat the oil in a pot on medium high heat and add the onion and garlic.
  3. Fry for 1 minute.
  4. Add the ginger-garlic paste, fennel seeds, coriander, turmeric, red chili and cumin powder, and tomato puree.
  5. Saute for about 5 minutes until oil appears on surface.
  6. Add the chickpeas, cauliflower and sweet potato.
  7. Add salt and vegetable stock/ water. Mix well.
  8. Cover and cook for 15- 20 minutes on medium low heat.
  9. Serve with brown/white rice or quinoa.

ENJOY!!

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