Name: One-Pot Vegan Curry with Chickpeas, Cauliflower, and Sweet Potato
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 tbsp olive oil; 1 medium onion (finely diced); 3 cloves garlic (minced); 1 tbsp ginger (grated); 1½ tsp ground cumin; 1 tsp ground coriander; 1 tsp curry powder; ½ tsp turmeric; ¼ tsp cayenne pepper (optional, for heat); 1 medium sweet potato (about 200g, peeled & cut into ½-inch cubes); 1 head cauliflower (about 4 cups florets); 14 oz chickpeas (canned, drained and rinsed); 14 oz coconut milk (light, canned ); 1 cup vegetable broth (low-sodium ); 1 cup tomatoes (canned, diced, no added sugar); ½ tsp salt (plus more to taste); 2 cups spinach; ½ lime (juiced); 1 tbsp cilantro (for garnish)

Heat oil in a large pot over medium heat. Add onion and sauté for 4–5 minutes until softened.
1 tbsp olive oil, 1 medium onion
Stir in garlic and ginger; cook for 1 minute until fragrant.
3 cloves garlic, 1 tbsp ginger
Add cumin, coriander, curry powder, turmeric, and cayenne; stir for 30 seconds to bloom the spices.
1½ tsp ground cumin, 1 tsp ground coriander, 1 tsp curry powder, ½ tsp turmeric, ¼ tsp cayenne pepper
Add sweet potato cubes, cauliflower florets, chickpeas, coconut milk, broth, diced tomatoes, and salt. Stir to combine.
1 medium sweet potato, 1 head cauliflower, 14 oz chickpeas, 14 oz coconut milk, 1 cup vegetable broth, 1 cup tomatoes, ½ tsp salt
Bring to a gentle boil, then reduce heat, cover, and simmer for 15–20 minutes, stirring occasionally, until sweet potatoes are tender.
Stir in spinach or kale until wilted. Add lime juice, taste, and adjust seasoning.
2 cups spinach, ½ lime
Serve hot, garnished with fresh cilantro.
1 tbsp cilantro

One-Pot Vegan Curry with Chickpeas, Cauliflower, and Sweet Potato

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