Creamy Vegetable Curry

• 3 tbsp Curry powder
• 28 oz cans Coconut milk
• 3 cups Cauliflower florets
• 2 cups Carrots, sliced
• 2 large Potatoes, cubed
• 15 oz can Chickpeas
• 1 large Onion, diced
• 4 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 2 tbsp Vegetable oil

  Suggested swaps

  Avocado oil · 1:1 ratio — Higher smoke point; neutral flavor

Instructions

1. Heat oil in a large pot over medium heat.
2. Sauté onion until softened, about 5 minutes.
3. Add garlic, ginger, and curry powder. Cook for 1 minute until fragrant.
4. Add coconut milk, cauliflower, carrots, and potatoes. Bring to a boil.
5. Reduce heat and simmer for 20 minutes until vegetables are tender.
6. Stir in chickpeas and cook for 5 more minutes.
7. Serve over rice with naan bread on the side.

Tips & Notes