Careme

Instructions

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1. 1.

   Scrub 3/4 lb sweet potato and cut into 1/2-inch cubes. Cut 1/2 medium cauliflower head (about 12 oz) into small florets, and thinly slice its tender stem.

2. 2.

   Dice 1 small onion (about 4 oz). Mince 3 garlic cloves (about 1/2 oz), and grate enough fresh ginger to measure 1 tablespoon.

3. 3.

   Drain and rinse 1 can (15 oz) chickpeas. Squeeze 1/2 lemon to measure 1 tablespoon juice; set both aside.

4. 4.

   Heat 1 tablespoon neutral cooking oil in a large, deep skillet over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened. Add the prepared garlic and ginger and cook for 1 minute.

5. 5.

   Add the following spices to the skillet:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper

   Stir for 30 seconds, until fragrant.

6. 6.

   Add the prepared sweet potato and cauliflower, then stir in the following:

   • 1 cup canned diced tomatoes, including juices
   • 1/2 cup unsweetened canned coconut milk
   • 1 1/2 teaspoons Morton kosher salt flakes
   • 3/4 cup water

   Bring to a gentle simmer. Cover and cook over medium-low heat for 18–22 minutes, stirring twice, until the sweet potato is tender and the cauliflower yields easily to a fork. The salt quantity allows for the salt already present in the canned ingredients.

7. 7.

   Stir the prepared chickpeas and 1/2 teaspoon garam masala into the curry. Simmer uncovered for 5 minutes to heat the chickpeas and slightly thicken the sauce. Turn off the heat and stir in the measured lemon juice.

8. 8.

   Divide the curry between two shallow bowls, spooning the coconut-tomato sauce over the vegetables and chickpeas.

Want more detail? See the temperature guide.