Simple curry with chickpeas, potatoes and cauliflower
serves 4
Curry is a great flavor profile and hearty enough
to fill the hungriest of tummies
I go to this recipe when I want something on the table fast.
Simmer...
1-drained 8 oz can of chickpeas
8 oz can of coconut milk
tbsp favorite curry powder ( certainly add more for a bolder flavor)
2 large Yukon gold potatoes cut into chunks
1/2 head of cauliflower cut into smaller bites
1/4 to 1/2 cup vegetable stock
optional ...I like to add a couple of handfuls of spinach towards the end
for more of a vegetable punch, mix in
Put all ingredients into medium or large pot
stir to incorporate all flavor and mix ingredients
simmer on medium heat for 10 minutes
turn down to low and continue to simmer until the sauce has thickened.
(about 40 to 50 minutes check on potatoes to see if soft)
Optional: Serve over rice or other favorite grain
all gone yum!!!
