Potato, Cauliflower and Garbanzo Bean Curry – Food in the Kitchen


  • 1 tablespoon olive oil or other cooking oil
  • 1 medium onion, chopped
  • 3  carrots, sliced, about 1/4-inch-thick (1 cup total)
  • 1 tablespoon curry powder
  • 1 teaspoon brown sugar
  • 1 teaspoon grated peeled fresh ginger
  • 2 cloves garlic
  • 1 Serrano chile, seeded and minced (even if it scares you, use the whole pepper!)
  • 3 cups cooked chickpeas (garbanzo beans)
  • 1 cup cubed peeled potato (about 2 medium red potatoes)
  • 1 cup  cauliflower or romanesco, cut or broken up into florets
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/8 teaspoon  groung red pepper
  • 6-8 fresh Roma tomatoes, chopped, with their juice
  • 1 cup vegetable broth
  • 1 cup  light coconut milk


In a large pan over medium heat, cook the onion and carrot in oil, covered, until tender, about 5 minutes. Add curry powder, brown sugar, ginger, garlic and chile. Cook 1 minute, stirring constantly.

Place onion mixture in 5-quart electric slow cooker. Stir in chickpeas, potato, sweet peppers, the cauliflower/romanesco, salt, pepper, ground red pepper, tomatoes and broth.  Cover and cook on high 6 hours or until vegetables are tender. Just before serving, stir in coconut milk and simmer until heated.