I didn’t get around to meal planning this weekend, but threw this together based on what we had. Turned out to be super flavourful and satisfying! I love cooking without a recipe!
2 sweet potatoes, scrubbed clean and sliced in half lengthways
2 onions, diced
4 garlic cloves, grated
Thumb-size piece ginger, grated
2 tsp each curry powder, turmeric
1 tsp each garam masala, cumin seeds, ground coriander
1/4 tsp each cinnamon, cayenne
Salt and pepper, to taste
1-400mL can coconut milk (full fat for a creamier curry)
1-500mL can chickpeas, drained and rinsed
1 head cauliflower, cut into bite-sized pieces
1 cup sliced bell peppers (any colour)
1 cup green peas
2 large handfuls spinach, chopped
Zest and juice of one lemon (about 3 tbsp juice)
1 handful cilantro, chopped
Optional garnish: sprinkle of red chilli flakes, toasted coconut and fresh cilantro. I also topped mine with leftover quick-pickled red cabbage and onions (recipe on taco post a few posts back!)
Preheat oven to 400F. Place sweet potatoes, cut side down, on a lined baking sheet and bake for 40-45 minutes, until softened.
Meanwhile, in a large stock pot, heat a drizzle of olive oil over medium heat. Add onion and cook for about 5-7 minutes, until translucent. Add garlic and ginger and cook for another minute. Add spices, stir, and cook for another minute. Add coconut milk, chickpeas and cauliflower and stir to combine. Put a lid on the pot and allow the cauliflower to cook, stirring occasionally. I like mine tender-crisp, which takes about 10 minutes. Stir in remaining ingredients (except cilantro) and continue cooking for about 5 minutes, until veggies are slightly softened. Remove from heat and stir in cilantro, reserving a little bit for garnish if desired.
To serve: place a potato half on a plate and spoon curry mixture over top. Garnish as desired.