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.
Sautee onion in coconut oil on medium heat until softened. Then add garlic and ginger (if using) and sautee for a few seconts, do not brown.
Add chopped tomato , combine the onion mixture
Add cauliflower, potato and chickpeas and stir to combine
Stir in spices (Curry powder, red curry paste, cumin, tumeric)
Stir in coconut milk to coat and distribute spices evenly. Lower the heat if it starts to boil too rapidly.
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.
Add 1 tsp of salt
Cover partially and simmer
Stir occasionally and make sure your stew isn’t sticking.
Taste & adjust seasoning to your liking.
When almost done, stir in chopped cilantro stems
Serve over jasmin rice if desired.
Garnish with chopped Cilantro leaves
Must serve with warmed/grilled Naan bread 😀 (I usually brush them with olive oil and sprinkle some salt and warm them on the grill)