• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Cauliflower, Sweet Potato and Chickpea Curry Thornton

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • ------------------------FOR A LARGE AMOUNT OF CURRY------------------------
  • 1 tb Peanut oil; or more
  • 1/2 tb Butter
  • 1 lg Onion
  • 2 Cloves garlic; crushed
  • 1 tb Fresh cilantro
  • 1 Cauliflower
  • 1 lg Sweet potato OR 2 large
  • -potatoes
  • 8 oz Canned chickpeas
  • 1 tb Curry paste or powder
  • 1/2 pt Creamed coconut
  • Black pepper
  • Salt
  • 1 ts Dried ginger
  • Chili powder


Chop the onion and crush the garlic, add to the hot oil and butter in a
very large pan with lid. Fry over a medium heat for about 5 minutes.
Peel/dice the sweet potato and wash/chop the cauliflower into bite-sized
pieces. When the onion and garlic are soft, add the curry paste or stir a
little hot water into the curry powder to make a paste and add with a pinch
of chilli powder (depending how hot you like your curry!) to the mixture,
stirring well. Stir in the diced potato and cook for another 5 minutes,
taking care the mixture does not stick to the bottom of the pan and burn.
Then add enough water to cover the potato, adding the chickpeas, coriander,
ginger, black pepper and salt.

Cover and simmer for about half an hour. Then add the cauliflower and
creamed coconut. More liquid may be needed. Simmer gently, stirring
occasionally to prevent sticking, until the cauliflower is tender. The
creamed coconut thickens and adds flavour to the curry sauce.

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