VEGAN CAULIFLOWER,POTATO,AND CHICKPEA CURRY

INGREDIENTS

  • 1 large (2 lbs) head of cauliflower, trimmed
  • 3/4 lb Yukon gold potatoes
  • kosher salt
  • 2 tablespoons vegetable oil
  • 3 medium onions, chopped
  • 4 garlic cloves, minced
  • 1-inch piece of fresh ginger, peeled, and finely grated
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground cardamom
  • pinch of dried red pepper flakes
  • 2 star anise (optional)
  • 1 (28-ounce) can chopped tomatoes
  • 1 (14 to 15 ounce) can chickpeas, drained and rinsed
  • 2 cups vegetable broth (or substitute with water)
  • 1 tablespoon garam masala
  • 3/4 cup light coconut milk
  • large bunch of fresh cilantro, chopped
  • kosher salt
  • freshly ground pepper
    VEGAN CAULIFLOWER,POTATO,AND CHICKPEA CURRY

DIRECTIONS:

  1. Cut the cauliflower into medium-sized florets. Chop the potatoes into 3/4-inch chunks roughly. Place cauliflower and potatoes in a large soup pot and fill with cold water. Season the water heavily with salt. Bring to a rolling boil over the stove. Remove from the heat immediately, and drain gently into a colander. Place colander over the pot to stay warm while you prepare the remaining ingredients.
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source http://www.somanyrecipes.info/2019/03/vegan-cauliflowerpotatoand-chickpea.html

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