Chickpeas Cauliflower and Potato Curry | Chickpeas Curry Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories while still providing creaminess.

curry powder

🥗Healthier: homemade curry spice blend

💰Cheaper: individual spices

Using individual spices can be more cost-effective.

Add 2 tablespoons of grape seed oil to a pan.

Add half a medium red onion, seasoned salt, and pepper to the pan.

Cook the onions until they slightly brown.

Add garlic and ginger to the pan.

Add a heaping tablespoon of homemade curry powder.

Add half a cup of tomato purée and half a cup of water to the pan.

Cook the curry sauce for about 5 minutes to bring flavors together and cook off the tomatoes.

Turn the heat up slightly and cover the pan.

Add half a head of cauliflower cut into bite-sized florets and 5 medium Yukon Gold potatoes cut into bite-sized pieces.

Season with more salt and pepper, and stir to coat the potatoes and cauliflower with the curry sauce.

Cover and cook for about 5 minutes.

Add a small can of chickpeas and fresh green beans to the pan.

Add about a cup of water, ensuring the curry is not too soupy but enough to cook the potatoes and cauliflower through.

Bring to a boil, cover, and cook until the potatoes and cauliflower are softened.

Check the potatoes and cauliflower for doneness; they should be nicely softened.

Add one green chili and the greens from two scallions to the pan.

Add a handful of baby spinach or kale, and wilt them into the dish.

Season with salt and black pepper to taste, and turn off the heat.

Finish with scallion greens and a good squeeze of lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens