Cauliflower, chickpea and potato curry
|2 Tbsp||Mustard seeds, yellow or black|
|2||Onions, thinly sliced|
|2 tsp||Garam masala|
|400 g||Baby potatoes, scrubbed and cut into quarters|
|1 cup||Vegetable stock, or chicken stock|
|1||Red chilli, seeds removed|
|½||Cauliflower, broken into florets|
|2 cups||Frozen peas|
|400 g||Chickpeas, canned, rinsed and drained|
1. Heat oil in a pan. Add mustard seeds and cook for 1 minute or until seeds begin to pop. Immediately add onion and stir-fry until lightly browned.
2. Stir in spices and quartered potatoes and cook over a gentle heat for 5 minutes, stirring at all times. Add stock and chilli. Cook gently for 10 to 15 minutes until potatoes are tender.
3. Add cauliflower, peas and canned chickpeas and cook for 5 to 10 minutes, or until all vegetables are tender. Serve hot with a yoghurt dressing or chutney.