Hypoallergenic cauliflower with chickpeas, sweet potato and ginger
It may look like I’m on a cauliflower and turmeric buzz at the moment but that’s just because I landed a huge head of it at the markets and can’t go past teaming it with curry flavours. Here’s another quick and tasty hypoallergenic number, inspired by this recipe.
Serves four
- 1 TBSP x coconut oil
- 2 tsp x cumin seeds
- 4 x garlic cloves, coarsely chopped
- 1 x 5-cm piece of fresh ginger, julienned
- 600g x sweet potatoes, peeled and cut into 1.5-cm cubes
- 1 tsp x turmeric
- 500g x chickpeas, soaked overnight and cooked until soft
- ½ tsp x sea salt
- ½ cup x mint leaves, coarsely chopped
- 2 TBSP x fresh lemon juice
- Fresh tomatoes to garnish (if not on hypoallergenic diet)
Heat the oil in a large frying pan over a medium heat. Stir in the cumin seeds then the garlic and ginger and cook for 1 minute. Add the sweet potatoes and turmeric and stir-fry for 5 minutes, then add the chickpeas, cauliflower and salt. Cover and cook for 10 minutes or until the potatoes are soft. Stir through the mint and lemon juice and serve.
-
cookingwithnothing posted this
