Vegetable Curry
Ingredients
2 Tbsp oil
2 medium onion, finely chopped
2 cloves garlic, crushed
1 tsp grated fresh ginger
rice, to serve
1 tsp tumeric
1 tsp ground cumin
1 tsp curry powder
½ cauliflower, cut into florets (650g)
825g can crushed tomatoes
1 cup frozen peas
425g can chickpeas, drained
½ cup light coconut milk
1 tsp salt
Preparation Method
1- Heat oil in a large saucepan and sauté onion, garlic and ginger until soft. Add spices and sauté a further minute. Fold through cauliflower.
2- Add tomatoes and bring mixture to the boil, reduce heat and simmer until cauliflower is just tender.
3- Add peas, chickpeas, coconut milk and season with salt. Heat through and serve with boiled rice.
Serves 6.
©. Reproduced under licence from the copyright owner, Sanitarium Health Food Company. www.sanitarium.com.au
