Fragrant, rich and delicious; this curry recipe will warm you up from the inside out. Don’t be scared by the longish list of ingredients…it is well worth it! One of the things I love most about curry is that it is a great way to use up odd and ends in your fridge and your pantry. Bon appétit!
Ingredients: 6-8 servings
3 Tbsp olive oil
1 yellow onion, chopped
1 tbsp garlic, crushed
1 tbsp ginger, minced
4 tsp garam masala or curry powder
1 tsp paprika
1 tsp cumin
1/2 tsp coriander powder
1 tsp turmeric
4 potatoes, peeled and chopped
3 cups of cauliflower, chopped into florets
1 can chickpeas, drained and rinsed
1 can chopped tomatoes
2 cups vegetable stock
1 can coconut milk
1 cup frozen peas
sea salt and black pepper, to taste
1/2 cup cilantro, chopped
Add the olive oil to a pot with the chopped onion, crushed garlic, minced ginger, garam masala, paprika, cumin, coriander and turmeric and sauté until the onions are slightly softened.
Add the chopped potatoes, cauliflower and chickpeas and toss in the spices until well mixed.
Add the chopped tomatoes, vegetable stock and coconut milk.
Bring to a boil and then reduce heat and cover. Simmer until the potatoes are tender – approximately 15 minutes.
Stir in peas and simmer for another couple of minutes until the peas are soft.
Season with salt and pepper and fresh cilantro. Dish up and dive in.