"Sweet potato, cauliflower, and chickpea curry in partnership with @MuirGlen and @thefeedfeed to bring you this cozy and comforting dish inspired by @carlaphall’s pantry guide. #ad This dish contains simple pantry ingredients including canned coconut milk and Muir Glen Diced Tomatoes and Muir Glen Tomato Paste. @MuirGlen products are always certified organic and I value their principles of keeping products organic and waste-free! Find @MuirGlen at your local @WholeFoods to recreate this comforting bowl for your family!
#muirglen #carlaphall #californiaorganictomatoes #feedfeed"
Sweet Potato Cauliflower and Chickpea Curry
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- Recipe Card
Prep time: 15mins
Cook time: 45mins
Serves or Makes: 3-4
Recipe Card
ingredients
- 1 small head cauliflower, chopped
- 1 medium sweet potato, chopped
- 1/2 onion, diced
- 1 tablespoon avocado oil
- sea salt, to taste
- 1 1/4 cup coconut milk
- 1 cup Muir Glen Diced Tomatoes
- 1 tablespoon Muir Glen Tomato Paste
- 1/2 cup water
- 1 1/2 tablespoons curry powder, or tikka masala
- 3 cloves garlic, minced
- 1/4 cup cilantro, chopped, divided
- 1 cup chickpeas, cooked
Method
Step 1
Preheat oven to 400 degrees F. Toss cauliflower, sweet potato and onion with avocado oil with a sprinkle of sea salt. Spread onto a baking sheet and bake for 25 to 30 minutes. Set aside.
Step 2
Next, add coconut milk, Muir Glen Diced Tomatoes, Muir Glen Tomato Paste, water, curry powder, and garlic to a high-speed blender. Blend until smooth and creamy. Transfer to a saucepan and simmer for 1-2 minutes. Add 2 tablespoons of cilantro. Add reserved vegetables and chickpeas. Cook for 5-7 minutes until gravy thickens. If too thick, add more liquid and season to taste! Garnish with the remaining cilantro. Enjoy!