Make This Vegetarian Curry for Dinner!

This amazing curry features cauliflower, chickpeas, sweet potato, tomatoes, and all the best spices. This dish is protein packed, hearty and  perfect served over a bed of rice!

You will need these ingredients

Heat the olive oil in a large pan and add the chopped onions and garlic. Sauté until the onions are softened, then add all the spices and cook for about 20 seconds, stirring constantly.

Add the canned tomatoes. Then stir and let the mixture cook for a few minutes.

Add the coconut milk and vegetable broth, and then cook with a lid on top. Then add the add the cauliflower florets and diced butternut squash

Add the drained and rinsed chickpeas and halved cherry tomatoes. Cook for 5 more  minutes.

Garnish your curry with fresh cilantro or parsley. Enjoy on its own, over a bed of rice, or with freshly baked bread!

Can you freeze cauliflower curry?

Allow your curry to cool completely and hold off on adding the garnish. Freeze your curry in an airtight container for up to a month. Rewarm on the stove and then garnish when you’re ready to serve.