Ingredients:

  • 2 tbsp neutral oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp yellow curry powder
  • 1 tsp ground turmeric
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cauliflower florets, bite-sized
  • 2 medium carrots, sliced into rounds
  • 2 medium gold potatoes, cubed small
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup frozen peas
  • 1 can (13.5 fl oz) full-fat coconut milk
  • 2 tbsp tomato paste
  • 1 cup vegetable broth
  • 1 tbsp lime juice

Instructions:

  1. Heat oil over medium heat. Add the diced onion and sauté until translucent and golden (about 5 minutes). Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  2. Clear a small space in the center of the pot. Add the curry powder, turmeric, salt, and pepper. Stir constantly for 30–60 seconds until the spices smell nutty and toasted. Stir in the tomato paste and cook for another minute to caramelize.
  3. Add the potatoes, carrots, and cauliflower to the pot. Stir to coat every vegetable in the spice paste. Pour in the vegetable broth and coconut milk. Bring to a gentle simmer, then cover and cook for 12–15 minutes, or until the potatoes are fork-tender.
  4. Stir in the chickpeas and frozen peas. Cook for 2-3 minutes until heated through. Stir in the lime juice before serving.