Cool Cauli Curry

One to master before you leave home. It brings together a range of vegetables and chickpeas -- great for protein. Strong on taste. Make a load on the weekend for weekday eating.

1  big onion, finely chopped
3 cloves garlic, peeled and crushed
1 inch fresh ginger, peeled, roughly grated
1 to 2  red chili peppers, de-seeded and finely chopped
3 tablespoons peanut or sunflower oil
1 teaspoon ground {cumin}
1 teaspoon turmeric
2 teaspoons ground {coriander}
1 teaspoon garam masala
2  ripe tomatoes, chopped
1/2 cup tomato purée
1 cup water
1  large sweet potato, peeled and cubed
1  cauliflower, cut into florets
1 can (14 ounces) chickpeas
 juice of 1 lemon
 fresh cilantro
Mix the onion, garlic, ginger, and chili peppers together. Or blitz the lot with a bit of water in a food processor.

Heat the oil in a large heavy-bottomed pan. Add the onion mix and stir over medium heat with a wooden spoon for 2 minutes.

Add the cumin, turmeric, coriander, and garam masala. Stir and cook for another few minutes.

Reduce heat. Add the fresh tomatoes. Cook, stirring till they get pulpy.

Pour in the tomato purée and water. Mix well. Add the sweet potato, cauliflower, and chickpeas.

Cover and cook over gentle heat for at least 10 minutes so the sauce reduces. Don't let it dry out. You may want to simmer it even longer.

Taste. Season with salt, lemon juice, and cilantro. Keep tasting...

Ease of Preparation: Easy

Preparation Time: 20-25 min

Cook Time: 30 min

Servings: 4

Recipe By: Sam and Susan Stern

From:  Get Cooking
Used with permission of Candlewick Press

Chef Suggestions
Eat with: Basmati rice, grilled naan bread, mango chutney, raita