Recipe: Sweet potato and chickpea curry with roast cauliflower
Cate's Cates
Cate's Cates
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Ingredients

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  • 1 1/2 cups dried chickpeas if you have a pressure cooker, or 2 tins cooked
  • 1-2 tbsp virgin coconut oil
  • 1 large brown onion, chopped
  • 5 garlic cloves
  • 2 red chillis
  • 2 tsp ginger puree
  • 1 finger-sized piece of turmeric, peeled and grate
  • 2 big sweet potatoes – about 1.5 kg, I think – peeled and cubed
  • 2 cups of water
  • 2 tsp Spice Fusion Thai curry blend (contains coriander, cumin, chilli, turmeric, ginger, pepper, cloves, fennel, cardamom and white pepper)
  • 1/2 a cauliflower
  • 2 tbsp sunflower oil
  • 2 tsp Gewürzhaus tandoori masala
  • basmati or jasmine rice, yoghurt, to serve

Instructions

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