Keeping on with the Vegan meals, I thought this recipe was amazing. To make it even healthier, I substituted cauliflower for most of the potatoes (I threw in one potato I had laying around - in fact, I thought the cauliflower was MUCH more delicious than the potatoes). I made this after a long day at work, and it couldn't have been easier to throw together; it will definitely be going into the regular meal rotation!
You will need:
2 cans of chickpeas (garbanzo beans)
1 can of roasted tomatoes with chiles
1 head of cauliflower
Saute the onions & ginger in the olive oil until golden (about 5 min). Then add in all the spices and continue to cook for 2 minutes.
Next, add in all the other ingredients and simmer for about 35 min, or until the cauliflower/potatoes are tender
I made some wild rice to serve alongside the curry & topped it with plain yogurt (so that part wasn't Vegan... but at least it wasn't cheese, ok?!). This curry is so hearty/filling, you really don't even need the rice.