Cauliflower, Chickpea and Potato Golden Curry

Cauliflower, Chickpea and Potato Golden Curry

Serves 4
Diet VV/ GF/ RSF
Time 35

Rich, satisfying and extremely comforting. This dish is loaded with texture and flavour.

Produce

3 medium — White Potatoes, cubed

1 small — Cauliflower, cut into florets

1 can — Cooked chickpeas, washed & drained

1 can — Full-fat coconut milk

1 ½ cups — Vegetable stock

1 small — Onion

3 cloves — Garlic, minced

1 tbsp — Ginger root, minced

2 tsp — Ground turmeric

1 tsp — Ground coriander

1 tbsp — Olive oil

Salt and pepper, to taste

Specifications

In a large pot, sauté the onion, garlic, ginger and spices with some olive oil on medium heat for about 5 min (until fragrant). Add in the vegetable stock and coconut milk. Once boiling, add in the potatoes. After 10 min, add the cauliflower. After another 15 min, add in the chickpeas and cook for another 2 minutes. Add more liquid if needed. Season with salt and pepper to taste.