Nepalese Vegetable Curry

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Serves 6
Prep 15
Cook 30
  • 2 tablespoon canola oil
  • 2 medium onions, finely chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon tumeric
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • ½ cauliflower, cut into florets (650g)
  • 825g can crushed tomatoes
  • 1 cup frozen peas
  • 425g can chickpeas, drained and rinsed
  • ½ cup light coconut milk
  • 1 teaspoon salt

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  1. Heat oil in a large saucepan and sauté onion, garlic, and ginger until soft.
  2. Add spices and sauté a further minute.  Fold through cauliflower.
  3. Add tomatoes and bring mixture to the boil, reduce heat and simmer until cauliflower is just tender.
  4. Add peas, chickpeas, coconut milk and season with salt.  Heat through and serve with boiled rice.


Tips

  • To add extra flavour to this curry, squeeze some fresh lime juice over the top just before eating.
  • To make a wholesome wholegrain meal, serve this curry with brown rice. Also great with  served with roti or naan bread.


Tips

  • To add extra flavour to this curry, squeeze some fresh lime juice over the top just before eating.
  • To make a wholesome wholegrain meal, serve this curry with brown rice. Also great with  served with roti or naan bread.


Nutrition Information