This was inspired by this recipe I saw this recipe for cauliflower chickpea curry on Kid Tested Firefighter Approved (A WONDERFUL plant based blog!) I wanted to make it but I didn't have the same ingredients so I just went crazy and put a bunch of stuff together in the spirit of that dish! It turned out soooo delicious that I had to make it again just to share it with you.
My favorite thing about curries is the leftovers. Seriously! I swear it gets better after a night in the refrigerator. You can eat the leftovers wrapped up in a whole grain tortilla for a super easy lunch or just toss in a bowl with some rice for the same meal all over again.
The Homemade Unsweetened Vegan Yogurt really makes this the creamiest yummiest curry without adding anything like cream or coconut milk (which is full of saturated fat! I don't need that!) If you don't want to make your own you can look at the store for some (WholeSoy is a good brand to look for) or you can add some pureed silken tofu to the dish for creaminess.
Oh my goodness and the sweet potatoes. I am going to turn orange from all of the sweet potatoes I eat, I swear! I made it without the first time and ate a bowl. Then I decided to stir in some mashed sweet potatoes I had for my second serving. OH MY GOSH - it lifted it from an 8.5 to an 11, I tell ya! So good! I added it to the whole batch the second time and it was truly the best way to prepare this curry.
Cauliflower, Potatoes and Green Beans in a Creamy Tomato Curry Gravy
- 1/2 large onion
- 5 cloves garlic
- 1 inch piece fresh ginger
- 1 - 28oz can whole tomatoes (without salt)
- 3 Tablespoons tomato paste
- 1 teaspoon paprika
- 1-2 Tablespoons curry powder - Curry powders vary quite a bit from blend to blend so make sure you use one that you enjoy. Start with a mild curry powder if you aren't familiar with different brands. If you love spice, then feel free to use a good hot curry powder! (April from Kid Tested Firefighter Approved recommends this Kasmiri Curry!)
- 4 large potatoes, washed and cubed
- 1 head of cauliflower, cut into bite sized florets
- 4 cups fresh or frozen green beans
- 1 cup mashed cooked sweet potato OR if you don't have cooked ones on hand you can peel and cube one medium sized sweet potato and add it with the regular potato.
- 1/2 cup unsweetened vegan yogurt - homemade or store bought (or blended silken tofu such as Mori-nu Soft Silken Tofu - it doesn't need to be soft, just silken)
- 1/2 cup water
- 3/4 - 1 teaspoon salt
- 1/4 cup packed chopped cilantro leaves (omit if you hate cilantro)
Blend the onion, garlic and ginger in your food processor or blender until it is mostly smooth. Add in the whole tomatoes, tomato paste, cooked sweet potatoes, paprika and curry powder and pulse to process until the tomatoes are in small pieces.
Add the blended mixture to a large non-stick pan and cook for 4-5 minutes over medium high heat until fragrant.
Now add the potatoes, cauliflower and 1/2 cup water. Stir and then cover the pan with a lid. Turn the heat down to just a simmer and cook for 15 minutes. Add in the green beans and cook for another 10-15 minutes, or until the potatoes are tender and the green beans are fully cooked. Stir in the yogurt and salt to taste with the heat on low. Stir and then turn the heat off. Stir in the cilantro and serve.
Serve up with some cooked brown or black forbidden rice (that's what I used here!)