Cauliflower, Potato & Chickpea Curry

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Cauliflower, Potato & Chickpea Curry

 

 

700 g (24 2/3 oz)desiree potatoes, peeled, cut into 2 cm (3/4 " ) pieces

4 teaspoons vegetable oil

1 brown (yellow) onion, finely chopped

2 garlic cloves, crushed

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 teaspoon ground turmeric

500 g (17 1/2 oz) cauliflower, cut into florets

2/3 cup vegetable stock

400 g (14 oz) can crushed tomatoes

400 g (14 oz) can chickpeas (garbanzo beans), drained, rinsed

salt and pepper, to taste

1/2 cup fresh coriander leaves (cilantro)

 

 

1. Place potato in a saucepan. Cover with cold water. Bring to the boil over

high heat. Cook for 8 to 10 minutes or until tender. Drain.

 

2. Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion,

stirring, for 2 to 3 minutes or until softened.

 

3. Add garlic, cumin, mustard and turmeric. Cook for 1 minute or

until fragrant.

 

4. Add cauliflower, stock and tomato. Bring to the boil. Reduce heat to low.

Simmer, covered, for 15 minutes or until sauce has thickened.

 

5. Add potato and chickpeas. Season with salt and pepper. Cook,

stirring, for 3 to 4 minutes or until heated through.

 

6. Top with coriander (cilantro). Serve.

 

 

 

SERVING SUGGESTION: You could serve this curry with mango chutney and warmed

flat bread.

 

 

 

Serves 4.