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

Ingredients

2 tablespoon oil

1 tablespoon yellow or black mustard seeds

1 onion, thinly sliced

1 teaspoon salt

2 teaspoon garam masala

1/2 teaspoon turmeric powder

1 red chilli, chopped with seeds removed

400 gram scrubbed baby potatoes, cut into quarters

2 cup vegetable or chicken stock

400 gram coconut cream

1/2 medium cauliflower, cut into florets

2 cup frozen peas, defrosted

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 salt, spices, chilli and potatoes and cook over a gentle heat for 5 minutes, stirring constantly. Add stock and coconut cream. Cover and cook gently for 10 to 15 minutes until potatoes are tender.

3.Add cauliflower, peas and chickpeas and cook for 5 to 10 minutes more, or until all vegetables are tender. Serve hot.

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