VEGAN CAULIFLOWER,POTATO,AND CHICKPEA CURRY

INGREDIENTS

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

DIRECTIONS:

1. Cut the cauliflower into medium-sized florets. Chop the potatoes into 3/4-inch chunks roughly. Place cauliflower and potatoes in a large soup pot and fill with cold water. Season the water heavily with salt. Bring to a rolling boil over the stove. Remove from the heat immediately, and drain gently into a colander. Place colander over the pot to stay warm while you prepare the remaining ingredients.
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