Name: Cauliflower, chickpea and potato curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon oil; 2 tablespoon yellow or black mustard seeds; 2 onions, thinly sliced; 2 teaspoon garam masala; 2 teaspoon turmeric powder; 400 gram scrubbed baby potatoes, cut into quarters; 1 cup vegetable or chicken stock; 1 red chilli, chopped with seeds removed; 1/2 medium cauliflower, cut into florets; 2 cup frozen peas, thawed; 400 gram can chickpeas, rinsed and drained

Ingredients

2 tablespoon oil

2 tablespoon yellow or black mustard seeds

2 onions, thinly sliced

2 teaspoon garam masala

2 teaspoon turmeric powder

400 gram scrubbed baby potatoes, cut into quarters

1 cup vegetable or chicken stock

1 red chilli, chopped with seeds removed

1/2 medium cauliflower, cut into florets

2 cup frozen peas, thawed

400 gram can chickpeas, rinsed and drained

Method

1.Heat oil in a pan. Add mustard seeds and cook for 1 minute or until seeds begin to pop. Immediately add onion and stir-fry until lightly browned.

2.Stir in spices and potatoes and cook over a gentle heat for 5 minutes, stirring at all times. Add stock and chilli. Cook gently for 10 to 15 minutes until potatoes are tender.

3.Add cauliflower, peas and chickpeas and cook for 5 to 10 minutes, or until all vegetables are tender. Serve hot with a yoghurt dressing or chutney.

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Ingredients

Method

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