Ingredients
- 1.5 tablespoons oil
- 4-5 large garlic cloves, chopped
- 1.5 inch ginger, chopped
- 1/2 jalapeño, chopped (optional)
- 1 medium red onion, chopped
- 14.5 oz can diced tomatoes
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 2 cups cauliflower florets
- 1 medium sweet potato, diced
- 15.5 oz can chickpeas, drained
- 1-1.5 cups water
- 13.5 oz can coconut milk
- 1 red pepper, sliced
- 1 tablespoon cilantro, chopped
- 1/2 juice of lime
- 1/4 teaspoon garam masala
Instructions
- Heat oil in a pot on medium heat.
- Add chopped ginger, garlic, jalapeño and onions. Cook for about 3 minutes until the onions soften.
- Add can of diced tomatoes and stir. Cover the pot and let the tomatoes cook for 4-5 minutes on medium heat.
- Remove the lid and add spices and salt to taste. Stir and cook for 1 minute.
- Add cauliflower florets, sweet potatoes and chickpeas. Stir until the veggies and chickpeas are well coated with spices.
- Add water and coconut milk and stir. Cover and cook for 10 minutes, stirring occasionally.
- Add bell peppers and simmer 5 more minutes.
- Add chopped cilantro and squeeze in fresh lime juice. Turn off heat. Sprinkle garam masala. The curry might look thin at this point but it will continue to thicken as it cools down.
- Best served with rice!
