Chickpea and Cauliflower Curry

For the chickpea-cauliflower curry, first clean the cauliflower, cut into florets, wash and drain. Drain the chickpeas, rinse and drain. Separate the spinach leaves, wash and drain well. Clean the peppers, wash and cut into very narrow strips. Peel, wash and finely dice the sweet potato.

Peel and finely dice the onion and garlic and sauté in hot ghee. Add turmeric, cumin and ginger, sweat briefly and deglaze with vegetable soup. Add the sweet potatoes, salt and simmer covered for 5-8 minutes, stirring occasionally.

Add the cauliflower, spinach, and peppers, mix in, and cook until everything is al dente, about 5 minutes more. Mix in the chickpeas, heat through and season the curry with salt, pepper, lemon juice and sugar.

Arrange the chickpeas-cauliflower curry in bowls and serve sprinkled with basil.

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