Cauliflower Chickpea Curry
Ingredients
- 3 medium potatoes, cubed
- 3 cloves garlic + 1 inch ginger, minced
- 1.5 tsp ground turmeric, 1 tsp ground coriander, 1/2 tsp chili powder
- 2 large tomatoes, diced
- 1/3 cup dry quinoa, rinsed & drained
- 1/2 cup water
- 3 cups cauliflower florets
- 14 oz (400ml) coconut milk
- 14 oz (400g) chickpeas
- salt and pepper, to taste
Preparation
Add potatoes to a pot and cover with water
Cook on medium low heat until potatoes are fork-tender
Meanwhile, in a seperate large pot on medium heat, fry the garlic, ginger, and spices with some oil/water until fragrant
Add in tomatoes, quinoa, and water
Stir and cover the pot for 5 minutes, then add in cauliflower and coconut milk
Cover again until the quinoa and cauliflower are almost cooked through, then stir in cooked potatoes and chickpeas
Let simmer on low heat for 4-5 more minutes before serving
