Full of the flavor of warm spices this Vegan Oil-free Cauliflower Sweet Potato Curry is perfect for a cool fall or winter evening.
Saute the onions until softened. Splash with water or broth if they begin to stick.
Add garlic and ginger and sauté for about 5-10 minutes.
Add spices, stir and cook 1-2 minutes.
Add chickpeas, tomatoes, sweet potatoes, cauliflower, and plant milk. Add broth if you are using it.
Bring to a boil, stir, and then lower heat to medium to simmer, covered for about 20-30 minutes or until cauliflower and sweet potatoes are tender (not mushy). Vent the lid if necessary to keep it from boiling over.
Add salt and pepper if using. Add any optional ingredients like curry pastes.
Serve over cooked rice with a garnish of cilantro if desired. Or serve with roti.