Cauliflower Chickpea Curry with Spices
Ingredients
- 300g potatoes
- 200g cauliflower florets
- 200g tin chopped tomatoes
- 200g tin chickpeas
- 1 tablespoon tomato puree
- 2 large shallots
- 2 fat garlic cloves
- 1/2 cm ginger
- 1 teaspoon pilau seasoning or madras curry powder
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 vegetable stock cube
- Large handful coriander
- 1 tablespoon coconut oil (optional)
Preparation
Cook the potatoes in a large pan of water for around 10 minutes or until they are half cooked. Drain and set aside.
Heat a small splash of water (or the coconut oil) in a large saucepan over medium heat. Add the shallots and cook for 2 minutes until they start to soften. Add the garlic and ginger and cook for further 1-2 minutes, stirring frequently. Add the chopped tomatoes, tomato puree, vegetable stock, coriander stalks and all the spices, cook for around 10 minutes. Stir frequently and if the pan gets too dry, add a small splash of water.
Finally add the potatoes, chickpeas and the cauliflower, stir well to coat and add a little splash of water. Turn the heat down to a simmer and cook with the lid on for around 6-7 minutes or until the potatoes and cauliflower are tender. Garnish with chopped coriander leaves and enjoy!
