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Cauliflower, potato and chickpea curry
Cauliflower, potato and chickpea curry
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Spiced cauliflower, potato, and chickpea curry - a cozy and nutritious dish.
Ingredients:
  • 700g desiree potatoes, peeled, cut into 2cm pieces
  • 18.40 gm vegetable oil
  • 1 brown onion, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 tsp ground turmeric
  • 500g cauliflower, cut into florets
  • 168.30 gm vegetable liquid stock
  • 400g can crushed tomatoes
  • 400g can chickpeas, drained, rinsed
  • 125.00 ml fresh coriander leaves
Instructions:
  • In a saucepan, simmer the potato in cold water until tender, about 8 to 10 minutes. Drain before using.
  • Heat oil in a large frying pan over medium-high heat. Sauté onion for 2 to 3 minutes until softened. Stir in garlic, cumin, mustard, and turmeric. Cook for 1 minute until fragrant.
  • Combine cauliflower, stock, and tomato in a pot and bring to a boil. Lower the heat and simmer covered for 15 minutes until the sauce thickens. Add in potato and chickpeas, season with salt and pepper, then cook while stirring for 3 to 4 minutes until heated through. Finish with a sprinkle of fresh coriander and serve.

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