Cauliflower, potato and chickpea curry

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cauliflower-potato-chickpea-curry
  • 4Servings
  • 15 mPrep Time
  • 35 mCook Time
  • 50 mReady In



Print Recipe

This Cauliflower, potato and chickpea curry, with a blend of fragrant spices, is warming and healthy.

Credit by: KingOfChef

Ingredients

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Nutrients

1154 kj ENERGY
7g FAT TOTAL
1g SATURATED FAT
12g FIBRE
12g PROTEIN
430.26mg SODIUM
10g CARBS (SUGAR)
35g CARBS (TOTAL)




Step by step method

  • Step 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.

  • Step 2

    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.

  • Step 3

    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.

Tips & variations

  • You could serve this curry with mango chutney and warmed naan bread.




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