Cauliflower, Sweet Potato, Chickpea Curry | Recipe Cart
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Grater
- Colander
- Kitchen scale
- Can opener
- Ladle
- Serving bowl
- Mixing bowl
- Kitchen timer
- Fine-mesh sieve
- Spoon
Ingredients
- 2 teaspoons coconut oil
- 150 grams / 1 medium yellow onion (diced)
- 350 grams / 1 medium sweet potato (diced)
- 300 grams / 1/2 head cauliflower (cut into small florets)
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 teaspoon sea salt
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1 tablespoon apple cider vinegar
- 400 ml canned diced tomatoes
- 300 grams cooked or canned chickpeas, rinsed
- 400 ml canned full-fat coconut milk
- 70 grams spinach or other greens
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