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