Chickpea and Potato Curry with Cauliflower and Coconut

A mild, creamy curry with potatoes, cauliflower and chickpeas in a coconut-tomato sauce. The flavors develop well overnight, so the dish is perfect for cooking ahead for several days.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 600 g waxy potatoes
• 500 g cauliflower
• 1 can chickpeas (canned, drained)
• 2 pc onions
• 3 pc garlic cloves
• 20 g ginger, fresh
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 2 tbsp cooking oil
• 400 g chopped tomatoes (canned)
• 400 ml coconut milk
• 300 ml water
• 1 pc lime, juice
• 1 tsp salt
• 1 bunch coriander, fresh

Method

1. Peel the potatoes and cut them into roughly 2 cm cubes. Divide the cauliflower into bite-sized florets. Finely dice the onions, and finely chop or grate the garlic and ginger.
2. Heat the cooking oil in a large pot and sweat the onions over medium heat for about 5 minutes until translucent.
3. Add the garlic and ginger and fry for 1 minute. Stir in the curry powder, cumin and turmeric and toast for about 30 seconds until fragrant.
4. Add the chopped tomatoes, coconut milk and water, bring to a boil and add the potato cubes.
5. Cover and simmer the curry over low heat for about 15 minutes. Then add the cauliflower and cook for another 10 minutes until the potatoes and cauliflower are tender.
6. Stir in the drained chickpeas and heat through for 5 minutes. Season with salt and the juice of the lime.
7. Rinse the coriander, roughly chop the leaves and sprinkle them over the curry just before serving.
8. For meal prep, let the curry cool completely, store it in airtight containers in the refrigerator for up to 4 days, and loosen it with a little water when reheating.