Easy Potato Cauliflower Curry
Ingredients
Curry paste
- 2 medium tomatoes, chopped
- 1 small onion, chopped
- 3 garlic cloves, peeled
- 1/4 cup water
- Spice mix: 1 teaspoon curry powder, coriander, garam masala and sea salt
Other
- 2 teaspoons vegetable oil
- 4 potatoes
- 1 cup cauliflower
- 1 small capsicum
- 1/2 cup cooked chickpeas
- 1/2 cup coconut milk
Serving
- Rice
- Optional: fresh coriander
Preparation
Heat the oil in a pot on medium heat.
Make the curry paste by adding tomatoes, onion, peeled garlic cloves, water and spice mix into a blender and blend until a slushie consistency.
Heat up the oil in a medium pot on medium-high heat and pour the curry paste into the pot and cook for 6-8 minutes until no raw onion smell remains.
Chop up the vegetables and then add in the potatoes and coconut milk and reduce the heat to medium and simmer for 10 minutes, stirring occasionally.
Add in the cauliflower, capsicum and chickpeas and simmer for another 10 minutes until the potatoes are tender.
Serve with rice.
Tips
Store in an airtight container in the fridge for up to 3 days or freeze for months.
