Fiery Welsh Cauliflower And Potato Curry
"Made with @blas_y_tir cauliflower & potatoes served with Cardamom Spiced Rice. The quality of @blas_y_tir vegetables are incredible. Can't wait to try more of them, love using local Welsh produce!"
-- @avantgardevegan
Recipe Intro From avantgardevegan

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Serves 4
2 tbsp vegetable oil
1 large onion, chopped
large piece ginger, grated
3 garlic cloves, finely chopped
1/2 tsp turmeric
1 tsp ground cumin
1 tsp garam masla 
2 potatoes, peeled & cut into chunks
1 (15-oz.) can chickpeas, drained
1 can chopped tomatoes
1/2 Coconut Cream
1 cauliflower, cut into florets
1 small green chilli cut small 
handful cilantro, roughly chopped, to serve
Heat oil in a large skillet over medium high heat. Sauté the onion, garlic & ginger until soft. Add turmeric, cumin, and garam masala, and cook 2 more minutes, stirring often. Add the potatoes & cook until crispy on the outside, about 4-5 minutes. Add the chickpeas followed by the tomatoes & coconut cream.
Leave to simmer on low heat until potatoes are soft on the inside, about 10 minutes, stirring occasionally. Add cauliflower and cook until crispy, about 5-7 minutes. Serve with rice and Naan bread.