Comfort food will always be welcome in my house. I especially can’t pass up a big bowl of the healthy curry. I don’t know about you but this dish always makes me feel all warm and fuzzy inside.
This dish is one of the easiest comfort dishes on my site (and the healthiest!). It’s packed with veggies, plant-based protein, and healing ingredients like turmeric. The key component that gives this recipe not only it’s amazing flavor but also healing properties is my go-to Turmeric Tonic. This powerful powder is loaded with benefits and is the perfect addition to smoothies, oatmeal, tea, or soups and stews like this one.
This vegan, gluten and grain-free recipe makes a pretty large batch which is ideal for either feeding a crowd or for enjoying as an easy lunch throughout the week. Serve it with some of my vegan naan bread and your tastebuds (and body) will thank you!
Use code THEHUNGRYHAPPYMAMA10 for a discount on your first Furtherfood purchase!
Chickpea Cauliflower and Sweet Potato Curry
Author: The Hungry Happy Mama
Yields: 6-8 servings
Prep time: 10 minutes
Cook time: 40 minutes
- 1 tbsp olive oil
- 1 small sweet onion, chopped small
- 3 large sweet potatoes, scrubbed peeled and chopped into bite-sized pieces
- 1 large head cauliflower, washed and chopped into bite-sized pieces
- 2 15 oz cans diced no salt added tomatoes
- 3 c low sodium vegetable broth
- 1 bay leaf
- sea salt and pepper to taste
- 2 15oz cans chickpeas, drained and rinsed
- 3 scoops of Furtherfood turmeric tonic
- 3-4 tbsp coconut cream (the thick part of full fat coconut milk)
- vegan naan bread to serve
- In a large stock pot heat oil over medium-low heat.
- Add the onion and sauté until translucent, about 3 minutes.
- Next, add in the sweet potato and sauté for about 5 minutes.
- Once the potato begins to soften, stir in the cauliflower and cook the vegetables for an additional 5-8 minutes.
- Stir in diced tomatoes, broth, bay leaf, sea salt and pepper and cover the pot with a tightly fitting lid. Turn the heat to medium-high and bring to a gentle boil.
- Once boiling crack the lid and reduce the heat to low to let the contents simmer for 15 minutes.
- Once the potatoes and cauliflower are fork tender, stir the in chickpeas and cook for 5 more minutes.
- Shut off the heat and stir in the Turmeric Tonic and coconut milk.
- Serve the curry warm with fresh naan bread for dipping.
Storing: Curry will last for up to 5 days in the fridge in a tightly sealed container. This dish also freezes well just cool completely before freezing.