1/2 of a cauliflower head, chopped into bite-size pieces
1/2 head green cabbage, roughly chopped or sliced into ribbons
2 cans (398mL) organic BPA-free chickpeas, rinsed and drained
5 cups vegetable stock
1 can (400mL) full-fat coconut milk
Optional: 1 tsp red hot chili flakes
Juice from 1 lime
Garnish: Fresh cilantro
To thicken: 2 tbsp arrowroot powder + 4 tbsp water
In a large soup pot, heat coconut oil to medium. Add onions and garlic and saute for a few minutes. Add 1 tbsp of the curry powder and sea salt. If the pan starts to get dry add a bit more coconut oil or a splash of water.
Next add chopped sweet potato and continue to saute for a few more minutes. Add the oregano. Add half of the stock to help the sweet potato cook. Bring the temp up a bit to let it simmer for about 5-10 minutes to cook the sweet potato.
Reduce temp and add the cauliflower, cabbage and chickpeas. Add remaining stock, curry powder and pepper. Add lime juice. Let curry cook for another 10 minutes for all the flavours to mingle and the veggies to become tender.
If you want to thicken this curry, add 2 tbsp arrowroot flour to 4 tbsp of water in a small bowl. Whisk together. Add to pot and let simmer for 5 minutes. If you still want it thicken, repeat the same instructions until desired thickeness.
Traditionally curries are served with rice, so you can serve it with any grain of your choosing or not, up to you! Once you serve it into a bowl, add some chopped fresh cilantro. You may also wish to spice it up and add some red chili flakes.
Finally, let cool slightly and then add can of full fat coconut milk. If you add it when the curry is really hot, the coconut milk will curdle.