Sweet Potato, Cauliflower and Chickpea Curry

I love a mild curry, especially on a cold or rainy day and this one hits the spot. I have made several variations with other vegetables and the addition of chicken for my OH but so far this has been my favourite. Super easy, this is ideal made the day before or at least a couple of hours before serving to allow the flavours to mature. I found this made 4 serving when paired with rice or another grain.

Ingredients:
1 tube lazy garlic (6 cloves)
1 tube lazy ginger (3 inch fresh)
3 tbsp mild tandoori curry powder
1 box tomato passata
1 can coconut milk
1 can chickpeas
1 large onion
1 cauliflower
1 huge sweet potato or 2 large

Method:
Peel the sweet potato and cut it and the cauliflower into bite sized chunks and place to one side. Place a large pan over a medium heat and generously coat the bottom with olive oil. While the oil heats, peal and dice the onion and then saute until translucent. Add in the ginger, garlic and tandoori powder and mix thoroughly, allowing to cook through for a couple of minutes.

Add in the sweet potato, chickpeas and cauliflower and mix to coat everything in the spices. Pour in the coconut milk and tomato passata, add a little water to ensure the vegetables are completely covered. Mix again then pop the lid on and leave to simmer  for at least half an hour. Once the vegetables are cooked, remove the lid and let the curry gently simmer to reduce the liquid to a thick sauce. You will need to stir it more often to prevent it sticking. Take the pan off the heat and leave to mature for as long as possible. Reheat when you need it and serve with your favourite grain.

This recipe tastes great with potato, carrots and spinach, I'm sure any combination of vegetables would work so use your favourites.

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Enjoy!