Make meatless Monday extra tasty with this vegetarian curry
Chickpeas, cauliflower and sweet potatoes combine in this spicy curry dish.
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This curry is packed with chickpeas, cauliflower, carrots, sweet potatoes and green beans.
Prep: 25 minutes
Cook: 20 minutes
2 Tbsp olive oil
1 onion, diced
2 cloves garlic, finely minced
1 Tbsp freshly grated ginger
2 Tbsp curry powder
1 Tbsp ground coriander
1 tsp cumin
1 tsp turmeric
1 tsp pepper
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 cup crushed tomatoes
1 1/2 cups vegetable stock
1 cup coconut milk
1/2 head cauliflower, chopped
2 carrots, sliced
2 cups finely diced sweet potato (1 medium)
1 cup chopped green beans
1 15oz can chickpeas, drained and rinsed
In a large pot, heat olive oil over medium heat. Cook onions for 3-4 minutes or until softened.
Add garlic and ginger, cook for another minute. Add spices, cook until fragrant, about 30 seconds. Stir in crushed tomatoes, stirring to create a paste with the spices and onion mixture.
Add vegetable broth and coconut milk. Carefully add all the vegetables. Bring to a boil, reduce to a simmer and cook uncovered for 15 minutes. Stir in chickpeas and serve over rice.
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