This dish is saucy, creamy and a little spicy. The cauliflower, potato and chickpeas are soft, warm and comforting. Serve over white rice if desired and definitely serve with warm Naan bread!
Yes, you’ve entered Carb Town, sorry.
Serves 4 if serving with rice.
- 1 small head of Cauliflower cut into very small flowerets
- 1 small/medium russet potato, peeled and cubed (about an inch-square)
- 1 can of chick peas , 19fl oz/540ml , drained and rinsed
- 1 small onion, diced
- 1 clove of garlic, minced
- 1 inch peice of ginger , minced (optional)
- 2 Roma tomatoes roughly chopped (or a couple of canned tomatoes)
- 3/4 can coconut milk, 14fl oz/414ml, stirred
- 2 generous tbsp medium yellow curry powder, or to taste
- 2 tbsp Thai red curry paste, or to taste (add gradually, its spicy)
- 1 tsp of cumin or to taste
- 1/2 tsp of tumeric for color enhancment but more for the amazing health benefits 😉
- 1 tbsp extra virgin coconut oil for sautéing
- aprox 1 cup water, to loosen the sauce for simmering
- Chopped fresh cilantro as garnish. Chop up the stems too and set apart from leaves.
“To Taste” You may have noticed, for my quanities, I put the suggested amount but added “to taste” at the end. This is because you can adjust this to your liking. Maybe you like the cumin flavor to be very pronounced or you don’t want your curry to be very spicy. I created this recipe by adding and tasting, until it was perfect for me.
Wash + chop your vegetables. Cauliflower should be cut into small flowerets, potatoes should be cut into small cubes about 1/2 inch sq.
Quickly par-boil potato cubes in salted water and drain. They must remain firm but edible.
If you are sensitive to chick peas, boil for 10 minutes and drain.
Add a little water to loosen the stew at this point and throughout the process – about 1/4 cup at a time until vegetables are very tender.About 1 cup total or more if you prefer your curries to be more liquid.