Cauliflower, Chickpea & Sweet Potato Curry with Roasted Carob
Preparation time: 10 minutes
Cook time: 25 minutes
- Low fat
400g can chopped tomatoes
300g cauliflower (chopped)
250g sweet potato
160g sweet corn
380g can chickpeas
2 tbsp Savvy roasted carob powder
1 tbsp buillon vegetable stock powder
½ tbsp paprika powder
½ tsp cayenne pepper
½ tsp garlic powder
½ tsp garam masala powder
- Place all of the ingredients (apart from the sweet corn) in a large pan. Heat on high until it starts to boil. Cover with a lid and reduce the heat to a simmer.
- Cook for 20 minutes then add in the sweet corn.
- Cook uncovered for 5 minutes or until the sauce has thickened to your desired consistency.
- Serve with rice and fresh coriander.
Health Blogger of the Year 2016 – Health Bloggers Community