Active time: 25 minutes Total time: 25 minutes
Bright and beautiful curried veggies look even better when you serve them with orange-hued sweet potatoes instead of the usual rice. Sweet potatoes are full of fiber and colorful antioxidants, and they’re the quintessential autumn veggie.
Chickpea and Cauliflower Curry
- 2 medium sweet potatoes
- 1/2 cup (120ml) coconut milk
- 1 tablespoon fresh ginger, chopped
- 2 teaspoons turmeric, divided
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 large jalapeno, seeded and chopped
- 2 cups (360g) fresh tomatoes, chopped
- 2 1/2 cups (250g) cauliflower florets
- 2 cups (328g) cooked chickpeas, no salt
- 1 teaspoon fresh lemon juice
- 1/2 cup (8g) fresh cilantro
Slice the sweet potatoes and steam until very tender. Let cool slightly, slip off the skins and mash. Stir in 1 teaspoon of the turmeric and set aside.
Add the coconut milk to a large saute pan placed over medium-high heat. Add the ginger and jalapenos and bring to a boil, cook for a minute after it starts boiling. Stir in the remaining teaspoon turmeric, cumin and pepper and cook for a few seconds. Add the tomatoes and cauliflower and return to boil. Cover the pan and reduce to medium-low, and cook for about 4 minutes. When the cauliflower is tender, stir in the chickpeas and cook until heated through. Stir in the lemon juice. Serve curry atop sweet potato mash.
Serves: 4 | Serving Size: 3/4 cup sweet potatoes and 1 cup curry
Nutrition (per serving): Calories: 232; Total Fat: 3g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 74mg; Carbohydrate: 43g; Dietary Fiber: 11g; Sugar: 13g; Protein: 10g