Directions
Step 1
Cook Aromatics: In the same pot, add another tablespoon of ghee. Add onion and garlic, cooking until softened, about 3 minutes. Stir in ground ginger, chili flakes, cumin, salt, pepper, and curry powder, cooking until fragrant, about 2-3 minutes.
Step 2
Combine Ingredients: Add sweet potatoes, cauliflower, chickpeas, and coconut milk to the pot. Stir well.
Step 3
Simmer: Bring to a boil, then reduce heat to medium-low. Cover and let simmer until sweet potatoes and cauliflower are tender, about 15-20 minutes.
Step 4
Taste and Adjust: Taste the curry and adjust seasonings if needed.
Step 5
Serve: Garnish with fresh cilantro and lime wedges. Serve with naan bread or basmati rice if desired.
Storage
This curry keeps well for up to one week in the fridge.
Enjoy this cozy, flavorful dish!
