Cauliflower Sweet Potato Chickpea Curry
When we lived in Jacksonville Florida, we had really close Indian friends who followed a vegan diet. My husband and I love Indian food, so we thought “hey, we totally scored in the friends department!!”
The first time they invited us over for dinner, they made a rice dish with a stew and when I heard my friend describing it to me, I realized it was essentially the exact same way I make my Arabic stews but with slightly different spices. Even the rice that went with the stew was pretty similar but instead of using vermicelli with the rice, they used Cumin seeds to make Jeera rice.
That’s when I had the brilliant idea that if my kids can eat arabic stews, they should definitely try Indian stews. And so, my kids tried it that day and they loved it! It’s all in the name of raising non-picky eaters, you know?! And my non-picky eaters love simple Indian dishes like this Cauliflower Sweet Potato Chickpea Curry. And I’m happy because I never have to make something different for my kids to eat. Win/Win!
To give this curry a modern twist, you can try adding kale chips on top, which are crunchy, salty and balance the sweet taste of this curry really well!
Try it, Love it, Share it!
- 1 Tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch fresh ginger, peeled/finely grated
- 2-3 Tbsp fresh cilantro, chopped (plus more for garnish)
- 1/2 large head of cauliflower, cut into florets
- 2-3 large sweet potatoes, diced
- 2 Tbsp red curry paste (or substitute with just tomato paste)
- 1 Tbsp curry
- 2 tsp turmeric
- 1 1/2 tsp coriander
- 1 1/2 tsp cumin
- 1 28 oz can chopped tomatoes
- 1 14 oz can chickpeas, drained and rinsed
- 1 14 oz can of coconut milk (full fat or light)
- 2-3 cups water
- 1 bunch of fresh kale, destemmed and torn into pieces
- Olive oil
- Sea Salt
- Heat the oil in a large, heavy pot. Add the onions, garlic, ginger,and cilantro; and saute for 5-10 minutes until the onions are very soft and translucent.
- Add the cauliflower and sweet potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and saute for 5 more minutes until the vegetables are well coated with the curry paste and spices and the dish becomes very fragrant.
- Next, add the canned tomatoes with their juices, chickpeas, coconut milk and as much water as you'd like depending on the thickness preference. I usually do about 2 cups of water so that it covers the vegetables slightly.
- Bring to a boil, then turn the heat to low. Simmer for 20 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender.
- Serve over rice and garnish with kale chips if desired.
- Preheat the oven to 275°F and line a baking sheet with parchment paper.
- Wash and dry the kale very thoroughly.
- Place the kale on the baking sheet, add the olive oil and sea salt and toss with your hands to coat.
- Arrange the kale on the baking sheet so they are not touching.
- Bake in the preheated oven for about 25-30 minutes until the kale is crispy.