Vegan Cauliflower, Potato, and Chickpea Curry
INGREDIENTS
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1 large (2 lbs) cauliflower, trimmed
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3/4 lb yellow gold potatoes
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sea salt
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2 tablespoons safflower or vegetable oil
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3 medium onions, chopped
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4 garlic cloves, minced
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1-inch piece of fresh ginger, peeled, and finely grated
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2 teaspoons ground coriander
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2 teaspoons ground cumin
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1/4 teaspoon ground cardamom
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pinch of dried red pepper flakes
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2 star anise (optional)
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1 (28-ounce) can chopped tomatoes
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1 (14 to 15 ounce) can chickpeas, drained and rinsed
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2 cups vegetable broth (or substitute with water)
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1 tablespoon garam masala
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3/4 cup light coconut milk
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large bunch of fresh cilantro, chopped
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sea salt
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freshly ground pepper
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