Cauliflower, Potato And Chickpea Curry

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

The ingredient of Cauliflower Potato And Chickpea Curry

• 700g desiree potatoes peeled cut into 2cm pieces
• 1 tbsp vegetable oil
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 2 tsp ground turmeric
• 500g cauliflower cut into florets
• 2 3 cup massel vegetable liquid stock
• 400g can crushed tomatoes
• 400g can chickpeas drained rinsed
• 1 2 cup fresh coriander leaves

The Instruction of cauliflower potato and chickpea curry

• 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

Nutritions of Cauliflower Potato And Chickpea Curry

fatContent: 275 806 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 35 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent: n a
cholesterolContent: 12 grams protein
sodiumContent: n a

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