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Recipe

Spiced cauliflower, chickpea and potato curry

This spiced vegetarian curry is the perfect after work pick me up.

Sep 02, 2006 7:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Spiced cauliflower, chickpea and potato curry
  • 2 tablespoon oil
  • 1 tablespoon yellow or black mustard seeds
  • 1 onion, thinly sliced
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 400 gram scrubbed baby potatoes, cut in 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, defrosted
  • 400 gram can chickpeas, rinsed and drained

Method

Spiced cauliflower, chickpea and potato curry
  • 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 constantly. 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 more, or until all vegetables are tender. Serve hot.

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