I love creating recipes, but sometimes it's easier to follow someone else's. That's exactly what I did this weekend with a recipe I found on TheKitchn for Blogging Over Thyme's Vegan Cauliflower, Potato, And Chickpea Curry.
I'm not going to retype the recipe because I followed the original one pretty closely with only a few changes. First, I used full fat coconut milk instead of light, and used the entire can. I also used the liquid from home cooked chickpeas instead of water or vegetable broth. And finally, I did not have cilantro, so used parsley.
You need less than an hour to make this dish and you'll have plenty of leftovers for days!
I was a bit dubious about the addition of canned tomatoes to the curry, but loved the bit of sour taste it added to the final dish. I also went ahead and used garam masala and cardamom, even those aren't my favorite spices. They played really well with cumin, coriander and fresh ginger.
Whether you eat it with rice or as a soup, this dish will keep you satisfied and warm on a cool fall day.