A simple, healthy and delicious Cauliflower and Chickpea Curry recipe, ready in about 20 minutes!
In a very large pan (dutch oven style), warm the oil over medium-low heat, sauté the onion and carrot chunks for a few minutes (you can continue cutting the rest while this is cooking, just make sure to stir often). Add the sweet potato chunks, continue sautéing for a couple more minutes. Add the pepper and cauliflower.
Mix and cover with a lid and let cook for 3-5 minutes, mixing a few times during that time. While this is cooking, boil some water to cook the couscous.
In the pan, add the chickpeas, the spinach, frozen peas, the coconut milk and the water. Mix well so that there is no coconut milk chunks left. Add the spices, mix well, reduce temperature just under medium heat, cover and let simmer for 5-10 minutes.
To cook couscous, follow instructions on package, or simply put couscous in a large plate and cover with boiling water, just enough water to cover. Let sit for 5 minutes, then fluff it up with a fork.
Serve and enjoy!