Kari's Sweet Potato, Cauliflower, Chickpea Coconut Curry
Sweet potato, cauliflower and chickpeas in a rich coconut gravy, not too spicy.
2 medium sweet potatoes, peeled and cubed
1/2 cup water
1/2 Tbsp oil
1 tsp black mustard seeds
1/2 cup chopped onion
1 sprig curry leaves (16-18 leaves)
4 cloves garlic, minced
1 tsp minced gingerroot
2 jalapeno peppers, seeded and minced
1 large tomato, diced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp kosher salt
1/2 cup chopped bell pepper, red or green or combination
2 cups chopped cauliflower
1 (13.5-ounce) can coconut milk
1 (15.5-ounce) can chickpeas, rinsed and drained
Cook sweet potato cubes with 1/2 cup water in covered bowl in microwave 5 or 6 minutes. Set aside.
Meanwhile, heat oil in a large pot or Dutch oven. Add mustard seed, cover. When seeds stop popping, add onion and curry leaves. Cook and stir 1 minute.
Add garlic, ginger and jalapeno; cook and stir 1 minute.
Add tomato; cook 2 minutes until tomato starts to break down.
Add cumin, coriander, turmeric, and salt. Cook 2 minutes more.
Add bell pepper, cauliflower, and sweet potato with its cooking liquid. Stir well to coat vegetables; cover and cook on medium-high 5 minutes, stirring once or twice.
Add coconut milk and chickpeas. Stir well, cover, and simmer on low 25 minutes. Adjust seasoning, adding more salt as necessary.
Serve with flatbread or rice.