Sweet Potato Chickpea And Cauliflower Curry Asda Good Living Food

CAULIFLOWER CURRY

Steps:

• Heat the oil in a large, heavy pot. Add the onions and cook until they're soft and translucent, about 5 minutes. Add the garlic, ginger, and cilantro; and saute until fragrant, about 1 minute.
• Add the cauliflower and 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 dish becomes very fragrant.
• Next, add the canned tomatoes with their juices, chickpeas and coconut milk along with 2 cups of water.
• Bring to a boil, then turn the heat to low. Simmer for 30 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender and the sauce thickens.
• Serve over rice and garnish with cilantro and lime slices, if desired

CAULIFLOWER-SWEET POTATO CURRY

Steps:

• Heat oil in a large pot over medium. Add onion, garlic, and ginger, season with salt, and cook, stirring occasionally, until onion is tender, 4 to 6 minutes. Add curry paste and cook, stirring, 2 minutes. Add coconut milk and 1 cup water, along with cauliflower and sweet potato. Bring to a boil, then reduce heat to medium-low and partially cover.
• Simmer until cauliflower is tender, about 15 minutes. Add zucchini and edamame; return to a simmer, then partially cover and cook until zucchini is tender, 4 to 5 minutes. Stir in spinach and cook, uncovered, until bright green and just wilted, 1 to 2 minutes. Season to taste. Serve over grains, with cilantro and a squeeze of lime.

SWEET POTATO, CHICKPEA AND CAULIFLOWER CURRY | ASDA GOOD LIVING

Steps:

• Put the sweet potato in a pan and cover with water. Bring to the boil then reduce to a simmer for 10 mins. Rinse with cold water, drain, then set aside to cool.
• In a large pan, over a medium heat, sauté the onion and garlic in the oil until softened and turning golden in colour.
• Stir in the cumin seeds, curry powder and tomato purée then cook for 2-3 mins. (If needed, add a splash of the stock.)
• Stir in the chopped tomatoes, vegetable stock, 350ml hot water, chickpeas, cauliflower and parboiled sweet potato. Cover with the pan lid and allow to simmer on a medium heat for 20-30 mins, until the veg is tender.
• Meanwhile, cook the rice according to the pack instructions, adding the cracked cardamom pod to the water to flavour the rice.
• Remove the curry from the heat and stir in the spinach and coriander. Cover, to allow the leaves to steam, for 2 mins.
• Serve the curry on the rice and garnish with a sprig of coriander.