This Cauliflower, potato and chickpea curry, with a blend of fragrant spices, is warming and healthy.
Credit by: KingOfChef
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.
You could serve this curry with mango chutney and warmed naan bread.