Description
Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes.
Ingredients
- 1 tablespoon coconut oil
- 1 medium yellow onion, thinly sliced
- 1 tablespoon minced fresh ginger root
- 4 cloves garlic, minced
- 2 tablespoons mild curry powder
- ¼ teaspoon red pepper flakes
- 2 ½ cups vegetable broth
- 2 tablespoons reduced-sodium soy sauce or tamari
- 2 tablespoons pure maple syrup
- 2 tablespoons tomato paste
- ¾ pound Yukon Gold potatoes, cut into 3/4-inch pieces
- 1 large carrot, sliced diagonally 1/4 inch thick
- 4 cups large cauliflower florets
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 cup coconut milk
- ¼ cup chopped fresh cilantro, plus more for garnish
- ½ cup frozen peas
- Salt to taste
- Cooked basmati rice
- 1 tablespoon Sriracha chile sauce
Instructions
- Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned
- 5 to 7 minutes. Add ginger and garlic and saute until fragrant
- about 30 seconds. Add curry powder
- pepper flakes
- broth
- soy sauce
- maple syrup
- and tomato paste and stir.
- Add potatoes and carrot
- cover pot
- and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender
- about 10 minutes. Add cauliflower
- chickpeas
- coconut milk
- and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender
- 5 to 7 minutes. Fold in peas and cook until heated through
- about 1 minute.
- Remove from heat and season with salt
- if needed. Serve with steamed basmati rice and
- for those who’d like more heat
- sriracha sauce. Garnish with cilantro.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6