Indian Curry with Cauliflower, Sweet Potatoes, and Chickpeas
This Indian-style curry with cauliflower, sweet potatoes, and chickpeas is the perfect vegetarian, one-pot dish for when you’re craving something nutritious, fragrant, and cozy.
Equipment
- 1 stock pot
Ingredients
- 3 Tbl ghee
- 5 cardamom pods
- 1 cinnamon stick
- 3 whole cloves
- 1 large onion diced
- 1 Tbl grated fresh ginger
- 1 Tbl grated fresh garlic
- 1 Tbl tomato paste
- 2 tsp cumin seeds
- 2 tsp smoked paprika
- 2 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp kosher salt
- 1 medium cauliflower - cut into florets only ~3 lb / 1.5 kg whole cauliflower, or ~2 lb / 1 kg florets
- 1-2 large orange sweet potatoes - peeled and cut into ½–1 inch (1–2 cm) cubes ~1½ lb / 750 g total
- 28 oz canned crushed tomatoes 800 g
- 27 oz full-fat unsweetened coconut milk 800 ml
- 9 oz canned chickpeas 265 g, weight when drained
- 4½ oz. baby spinach 125 g
- handful fresh cilantro for serving
- red pepper flakes optional, for serving
Instructions
- Before you begin: Gather and prepare all ingredients. Cut the vegetables, grate the ginger and garlic, and measure the spices.Lightly crush the cardamom pods with the back of a chef’s knife to create a small opening.
- Heat the ghee over medium heat in a large stockpot or Dutch oven. Once shimmering, add the cardamom pods, cinnamon stick, and whole cloves. Cook, stirring frequently, for 2–3 minutes until fragrant and lightly golden.
- Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened.
- Stir in the grated garlic, grated ginger, tomato paste, cumin seeds, smoked paprika, ground coriander, turmeric, and salt. Cook for 2–3 minutes, stirring often, until the mixture darkens slightly and the fat begins to separate from the spice paste.
- Add the cauliflower florets and sweet potato cubes. Stir well to coat evenly in the spice mixture.
- Pour in the crushed tomatoes and coconut milk. Stir to combine, cover, and simmer for 10 minutes, stirring occasionally.
- Add the chickpeas and spinach. Mix well to combine. Continue cooking for another 10 minutes, stirring occasionally, until the vegetables are fork-tender.
- Serve hot with rice and fresh cilantro. Enjoy!