A tasty and filling vegan curry made with chickpeas, cauliflower, and sweet potatoes that are cooked in a base of creamy coconut milk and fragrant spices.
Ingredients: 1 head cauliflower, chopped. 2 large sweet potatoes, diced. 1 can chickpeas, drained and rinsed. 1 onion, diced. 3 cloves garlic, minced. 1 thumb-sized piece of ginger, grated. 1 can coconut milk. 2 tablespoons curry powder. 1 teaspoon turmeric powder. 1 teaspoon cumin powder. 1 tablespoon coconut oil. Salt and pepper to taste. Fresh cilantro for garnish.
Instructions: Put coconut oil in a big pot and heat it over medium-low heat. Dice the onion, mince the garlic, and grate the ginger. Cook the onions until they become clear. Chickpeas, cauliflower, and sweet potatoes should be put in the pot. Mix well. Add curry powder, turmeric, cumin, salt, and pepper, then pour in the coconut milk. Mix everything together well. For 20 to 25 minutes, or until the vegetables are soft, cover the pot and let it simmer. Serve hot with fresh cilantro on top. Have fun!
Prep Time: 15 minutes
Cook Time: 25 minutes
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