Cauliflower, Chickpea & Sweet Potato Curry

4-6
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"From Yum & Yummer."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (507.2 g)
  • Calories 389.4
  • Total Fat - 28.5 g
  • Saturated Fat - 21.7 g
  • Cholesterol - 0 mg
  • Sodium - 60.1 mg
  • Total Carbohydrate - 33.2 g
  • Dietary Fiber - 9.7 g
  • Sugars - 12.8 g
  • Protein - 9.6 g
  • Calcium - 186.6 mg
  • Iron - 6.1 mg
  • Vitamin C - 103.3 mg
  • Thiamin - 0.3 mg

Step 1

Heat coconut oil in large soup pot over medium heat; add onions and garlic.

Step 2

Cook and stir until onions begin to soften, about 3 minutes.

Step 3

Add cauliflower and sweet potatoes. Cook and stir for 3 more minutes.

Step 4

Add curry powder, ginger, garam masala and cumin; mix well.

Step 5

Add tomatoes with their juices and coconut milk.

Step 6

Bring mixture to a boil; reduce heat to low, cover and simmer for 10 minutes.

Step 7

Stir in chickpeas and kale; mix well.

Step 8

Cover and simmer for 5 more minutes, or until cauliflower and sweet potatoes are tender and kale is wilted.

Step 9

Remove from heat and stir in cilantro. Serve hot over cooked rice, if using.

Tips & Variations


No special items needed.

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