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cauliflower chickpea spinach curry with sweet potato in a bowl with spoon

Cauliflower Chickpea Spinach Curry with Sweet Potato


  • Author: Jacqui Wilson
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan

Description

This coconut cauliflower curry recipe is easy, healthy and comforting. Naturally gluten-free and vegan, there's a spoonful of cauliflower, chickpeas, spinach and sweet potato in every bite!


Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seed
  • 1 large onion, diced
  • 1-2 chili peppers, sliced or diced
  • 2 tablespoon minced fresh ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 14-ounce can chickpeas with liquid
  • 1 14-ounce can diced tomatoes
  • 1/2 large head of cauliflower, cut into florets (~300 grams)
  • 1 medium sweet potato, 3/4-inch dice (~300 grams)
  • 1 cup shelled edamame (145 grams) (fresh or frozen)
  • 1 400-ml can coconut milk
  • 1 cup low-sodium vegetable broth or filtered water (240 ml)
  • 3 cups packed spinach (~90 grams), roughly chopped
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Heat a large pot or Dutch oven over medium-low heat. Warm the coconut oil. Add the cumin seeds, stirring to toast and become fragrant. About 1 minute, careful not to burn.
  2. Raise heat to medium and add the onions, chilies and ginger, sauté for 2 minutes. Stir in the turmeric, garam masala, sea salt and black pepper and continue to cook for 2 minutes longer.
  3. Add the chickpeas with liquid, tomatoes with juices, cauliflower, sweet potato, edamame, coconut milk and vegetable broth. Raise heat and bring to a boil. Reduce heat and simmer, stirring occasionally until cauliflower and sweet potato are tender. About 15 minutes. 
  4. Remove from heat and immediately stir in fresh spinach. Top with fresh cilantro.

Notes

  • This curry recipe keeps really well. Serve over rice, quinoa or a bed of your favorite dark leafy green like spinach, kale or arugula.
  • This chickpea curry dish stores really well in an airtight container (preferably glass) in the fridge for up to 5 days. It will also freeze well for up to 3 months.
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Category: dinner
  • Method: stovetop
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 cup
  • Calories: 377
  • Sugar: 6.8 g
  • Sodium: 362.3 mg
  • Fat: 31.4 g
  • Saturated Fat: 26.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 22.2 g
  • Fiber: 4.9 g
  • Protein: 8.3 g
  • Cholesterol: 0 mg

Keywords: chickpea curry, coconut curry, vegan curry, sweet potato curry, turmeric curry