Potato and chickpea curry with roasted purple cauliflower and naan bread

December just seems to be flying by without much time for posting. I'll try to make up for it, but can't promise anything yet.

This recipe isn't very Christmassy at all, but maybe it's nice to enjoy different kind of cuisines in December too. I happen to like such comforting vegan curries very much, so here comes another one of them. 

This time I made my curry with potatoes, carrots and chickpeas and served roasted purple cauliflower and homemade naan bread on the side. I didn't add the naan bread recipe here, but you can refer for example to this older post, as I made these pretty much the same way. So have a look below how I made the curry.

Potato and chickpea curry with roasted purple cauliflower

Ingredients

1 purple cauliflower

400 g potatoes

½ cup dried chickpeas

3 carrots

2 onions

2 garlic cloves

1 red chilli

1 cm fresh ginger

2 tbsp vegetable oil

1 tbsp garam masala

1 tsp ground cumin

250 ml coconut milk

1 vegetable stock cube

2 tbsp tomato purée

Method

Soak the chickpeas overnight and then boil them in water until they are done.

Cut the cauliflower into florets, brush them with vegetable oil, salt and pepper and roast in the oven until done. I decided not to add them to the curry, because they would have coloured it weird. Of course also plain old white cauliflower can be used in this dish.

Cut the potatoes in halves or quarters depending on the size and boil them in water until they are nearly done.

Chop the onions, garlic, chilli and ginger finely and cook them in the vegetable oil until soft.

Slice the carrots and add them to the pan followed by the potatoes and chickpeas.

Then mix the garam masala and ground cumin in.

Stir for a while and add the coconut cream.

Let the curry simmer slowly and season it with vegetable stock cube and tomato purée.

Serve all components together and enjoy!

I'm sharing this recipe with My Legume Love Affair #123 edition hosted by Archana from The Mad Scientist's Kitchen. The MLLA event was started by Susan from The Well Seasoned Cook in 2008, and has been hosted by Lisa from Lisa’s Kitchen since February 2013. Check out the challenge, it's great fun to take part!

Your VegHog