17. Quick Fall Vegetable Curry
Ingredients
- 2 Tablespoons coconut oil
- 1 cup peeled and cubed sweet potato
- 1 cup chopped cauliflower
- 1/2 small yellow onion, sliced
- 1 heaping Tablespoon Vindaloo curry powder
- 1 (14 ounce) can unsweetened coconut milk
- 1 (14 ounce) no salt added diced tomatoes, drained
- 1 (14 ounce) can chickpeas, drained and rinsed
- 1 teaspoon brown sugar
- Salt and Pepper
- Basmati rice and cilantro for serving
Instructions
- Heat the oil in a large pan over medium high heat until shimmering.
- Add the sweet potato and saute for 3 minutes.
- Turn the heat down to medium, then add the cauliflower, onion, and curry powder. Toss well and cook 1 minute.
- Add the coconut milk and diced tomatoes. Stir well and allow it to come to a boil. Cover the pan, turn the heat down to low, and simmer for 10 minutes or until all vegetables are tender.
- Add the chickpeas and stir in the sugar. Taste and add salt and pepper as needed.
- Garnish with cilantro and serve over basmati rice.