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Vegan Oil-free Cauliflower Sweet Potato Curry

Full of the flavor of warm spices this Vegan Oil-free Cauliflower Sweet Potato Curry is perfect for a cool fall or winter evening.

Course Main Course
Cuisine Indian
Keyword cauliflower, curry, gluten-free, no oil, oil-free, Sweet Potato
Author Trish Hall

Ingredients

  • 2 cups chopped onion
  • 2-3 cups sweet potato, peeled and chopped into 1" pieces
  • 1 medium head of cauliflower, cut into bite-sized florets
  • 3-4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated or 1/4 teaspoon dried ginger
  • 1 tbsp garam masala can sub curry powder
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1(15 oz) can chickpeas (about 1.5 cups)
  • 2 (14oz) cans diced tomatoes Don't drain
  • 2 cups plant milk (I used soy) Optional: Add a couple of drops of coconut extract, to mimic the traditional coconut milk.
  • 2 cups veggie broth Optional: I use it because I like lots of "gravy" for serving over rice.
  • 1/4 cup chopped cilantro Optional garnish that I recommend
  • salt and pepper to taste, if desired
  • 3-4 cups cooked rice for serving Optional
  • roti for serving Optional
  • Mekhala curry pastes to taste Optional: See blog post for info

Instructions

  1. Saute the onions until softened. Splash with water or broth if they begin to stick.

  2. Add garlic and ginger and sauté for about 5-10 minutes.

  3. Add spices, stir and cook 1-2 minutes.

  4. Add chickpeas, tomatoes, sweet potatoes, cauliflower, and plant milk. Add broth if you are using it.

  5. 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.

  6. Add salt and pepper if using. Add any optional ingredients like curry pastes.

  7. Serve over cooked rice with a garnish of cilantro if desired. Or serve with roti.