- 2 tbs canola oil
- 2 medium onions, finely chopped
- 2 cloves garlic, crushed
- 1 tsp grated fresh ginger
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp curry powder
- 1/2 cauliflower, cut into florets (650g)
- 825g can crushed tomatoes
- 1 cup frozen peas
- 425g can chickpeas, drained and rinsed
- 1/2 cup light coconut milk
- 1 tsp salt
Nepalese vegetable curry
Serves: 6
Prep: 15
Cook: 30
Ingredients
Method
- Heat oil in a large saucepan and sauté onion, garlic, and ginger until soft.
- Add spices and sauté a further minute. Fold through cauliflower.
- Add tomatoes and bring mixture to the boil, reduce heat and simmer until cauliflower is just tender.
- Add peas, chickpeas, coconut milk and season with salt. Heat through and serve with boiled rice.
Tips
- To add extra flavour to this curry, squeeze some fresh lime juice over the top just before eating.
- To make a wholesome wholegrain meal, serve this curry with brown rice. Also great served with roti or naan bread.