Recipes
Potato, Cauliflower and Chick Pea Curry
Ingredients (serves 4)
700g desiree potatoes, peeled, cut into 2cm pieces
1 tablespoon vegetable oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon ground turmeric
500g cauliflower, cut into florets
2/3 cup vegetable stock
400g can crushed tomatoes
400g can chickpeas, drained, rinsed
1/2 cup fresh coriander leaves (if available)
Method
- 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.
- Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 2 to 3 minutes or until softened. Add garlic, cumin, mustard and turmeric. Cook for 1 minute or until fragrant.
- Add cauliflower, stock and tomato. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 minutes or until sauce has thickened. Add potato and chickpeas. Season with salt and pepper. Cook, stirring, for 3 to 4 minutes or until heated through. Top with coriander. Serve with pappadums, mango chutney and/or warmed naan bread.
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