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Vegetable curry recipe

  • 4servings
  • 40minutes

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Source: www.deliciousmagazine.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3
MineralsNatrium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 garlic cloves, chopped

  2. 1 1/2cm piece fresh ginger, chopped

  3. 1 tsp ground black or white pepper

  4. 2 tbsp vegetable oil

  5. 2 tbsp curry powder

  6. 450g (about 2 medium) waxy potatoes, roughly chopped into about 8 pieces

  7. 2 x 400g cans coconut milk

  8. 400g can chickpeas, drained and rinsed

  9. 1 small cauliflower, cut into small florets

  10. 3 tomatoes, cut into eighths

  11. 2 bunches of spring onions, trimmed and halved

  12. 2 tbsp soy sauce

  13. 1 tsp salt

  14. 1/2 tsp caster sugar

  15. Large handful fresh coriander leaves

Instructions Jump to Ingredients ↑

  1. Pound or blitz the garlic, ginger and pepper to a rough paste. Heat the oil in a wok, add the paste and fry for a few minutes over a medium heat. Stir in the curry powder and potatoes. Add the coconut milk and chickpeas and simmer for 8-10 minutes.

  2. When the potato is just about tender, add the cauliflower. Cook for 5 more minutes, then add the tomato wedges, spring onions, soy sauce, salt and sugar. Cook for another 5 minutes or so, then serve, with plenty of steamed rice or crispy flatbread. Garnish generously with the coriander leaves.

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