Cauliflower, Chickpea & Sweet Potato Curry
February 01, 2021
Categories: Curries, Cauliflower, Kale, Sweet Potato/Yam, Indian, Gluten-Free, Kosher, Low Cholesterol, Low Fat, Low Sodium, No Eggs Non-Dairy, Vegan, Vegetarian, more
"From Yum & Yummer."
- 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 by Step Method
Heat coconut oil in large soup pot over medium heat; add onions and garlic.
Cook and stir until onions begin to soften, about 3 minutes.
Add cauliflower and sweet potatoes. Cook and stir for 3 more minutes.
Add curry powder, ginger, garam masala and cumin; mix well.
Add tomatoes with their juices and coconut milk.
Bring mixture to a boil; reduce heat to low, cover and simmer for 10 minutes.
Stir in chickpeas and kale; mix well.
Cover and simmer for 5 more minutes, or until cauliflower and sweet potatoes are tender and kale is wilted.
Remove from heat and stir in cilantro. Serve hot over cooked rice, if using.
No special items needed.