Sweet Potato, Cauliflower, and Chickpea Curry

Mariani Curry 4.jpg

INGREDIENTS

  • 1 tablespoon vegetable oil

  • 1 white onion, chopped

  • 1 beefsteak tomato, diced

  • 3 cloves garlic, minced

  • 3 tablespoons red curry paste

  • 1 large sweet potato, diced

  • ½ head cauliflower, cut into florets

  • 1 14 oz. can chickpeas, rinsed and drained

  • 1 ½ cups vegetable broth

  • 1 ½ cups Mariani Unsweetened Walnutmilk

  • Salt, to taste

  • Basmati rice, for serving

  • Optional: cilantro, for garnish

INSTRUCTIONS

  1. Add the onion, tomato and vegetable oil to a large pot over medium heat. Sauté for 5-7 minutes, until the onions become translucent. Add the garlic, curry paste, and spices to the pot and sauté for an additional 2-3 minutes, until fragrant.

  2. Add the sweet potato to the pot and stir for 30 seconds, until ingredients are combined.

  3. Add the vegetable broth and walnutmilk and bring to a simmer. Cover and simmer for 15 minutes. Then add the cauliflower and simmer for an additional 10 minutes.

  4. When the 10 minutes are up, remove from heat and stir in the chickpeas.

  5. Taste and add salt as needed.

Sweet Potato, Cauliflower, and Chickpea Curry

Sweet Potato, Cauliflower, and Chickpea Curry

Yield: 6
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

  • 1 tablespoon vegetable oil
  • 1 white onion, chopped
  • 1 beefsteak tomato, diced
  • 3 cloves garlic, minced
  • 3 tablespoons red curry paste
  • 1 large sweet potato, diced
  • ½ head cauliflower, cut into florets
  • 1 14 oz. can chickpeas, rinsed and drained
  • 1 ½ cups vegetable broth
  • 1 ½ cups Mariani Unsweetened Walnutmilk
  • Salt, to taste
  • Basmati rice, for serving
  • Optional: cilantro, for garnish

Instructions

  1. Add the onion, tomato and vegetable oil to a large pot over medium heat. Sauté for 5-7 minutes, until the onions become translucent. Add the garlic, curry paste, and spices to the pot and sauté for an additional 2-3 minutes, until fragrant.
  2. Add the sweet potato to the pot and stir for 30 seconds, until ingredients are combined.
  3. Add the vegetable broth and walnutmilk and bring to a simmer. Cover and simmer for 15 minutes. Then add the cauliflower and simmer for an additional 10 minutes.
  4. When the 10 minutes are up, remove from heat and stir in the chickpeas.
  5. Taste and add salt as needed.
Kristen Holden