This easy, one-pot curry is great as a meatless main course, or as a side to a protein. The aroma from the curry powder, cumin, & cinnamon is divine, & the flavors make you feel all warm & fuzzy inside! A definite Indian hit at our house! To turn up the heat, sprinkle generously, with red pepper flakes before serving.
INGREDIENTS
1 tablespoon olive oil
2 small-medium sweet potatoes, peeled & diced
1 small head cauliflower florets
1/2 yellow onion, thinly sliced
8 oz frozen peas, thawed
1 cup low-sodium vegetable broth
1 (15 oz) can chickpeas, drained & rinsed
1 (15 oz) can diced tomatoes, undrained
cilantro, chopped for sprinkling
1 teaspoon cumin
1/2 teaspoon cinnamon
2 1/2 teaspoons curry powder
salt & pepper to taste
PREPARATION
Heat the oil in a large pot or dutch oven, over medium-high heat. Add the sweet potatoes & sauté for 3-5 minutes. Add the cauliflower, onion, curry powder, cinnamon, & cumin, & cook for 3-5 minutes, stirring frequently. Add the broth, chickpeas, tomatoes, & peas, & bring to a boil. Cover, reduce the heat, & simmer 20-30 minutes. Season with salt & pepper, & sprinkle with chopped cilantro.
