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Ingredients
  • subheading: For the yogurt sauce:
  • 1 cup plain nondairy yogurt
  • 2 Tablespoons chopped cilantro
  • 2 Tablespoons thinly sliced scallions
  • 1 Tablespoon lime juice
  • ½ teaspoon onion powder
  • ½ teaspoon lime zest
  • ¼ teaspoon salt
  • subheading: For the cauliflower curry:
  • 1 pound cauliflower florets, chopped into bite-sized pieces
  • 1 pound russet potatoes, diced
  • 1 cup chopped white onion
  • 1 cup halved cherry tomatoes
  • 1 cup frozen green peas, defrosted
  • 1 can chickpeas, drained and rinsed (15 ounces)
  • 1½ Tablespoons melted coconut oil, (or substitute olive oil)
  • 1½ Tablespoons curry powder
  • pinch of salt
  • dash of pepper
  • 1 Tablespoon lemon juice
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