1 Tbsp Olive Oil
1/2 small onion, diced
1/2 large leek, white and green parts, sliced
1 tsp minced garlic
1 tsp ground cumin
1 tsp ground ginger
1 tsp ground turmeric
1 tsp curry powder
1 Tbsp garam masala
2-3 large sweet potatoes, diced into about 1/2" cubes
1 large head of cauliflower, divided into bite size pieces
1 can diced tomatoes, drained
1 can chickpeas, drained and rinsed
2 c. vegetable broth
2 Tbsp. powdered coconut milk mix
salt and pepper to taste
In a large pot, saute the onions, leeks, and garlic in olive oil til soft. (If you don't have leeks, substitute regular onion, it's just something I had on hand that needed to be used up.)
Add all the spices, cook another minute, then stir in your sweet potatoes to get them good and coated.
Add the veg broth, lower the heat to a simmer, cover your pot and cook for 5 mins.
Next add your tomatoes, chickpeas, and cauliflower and continue cooking until the cauliflower is soft enough to your liking. I like mine with a little bite to it, so I cook it for 15 more mins. It doesn't need to be covered by the liquid, it's going to steam.
Add the coconut milk mix at the end. If you can't find that, you can use unsweetened coconut milk. It might make your curry a little soupier unless you cook it without the lid for a while. Let it sit off the heat with the lid on for about 30 mins just so all the flavors can get really absorbed.
This would be a great time to make some basmati rice to go with your curry. Naan is also an excellent addition. ^_^
