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Easy vegetable curry

52

  • Total Time12 mins
  • Makes4 Servings
Easy vegetable curry

Jim Norton

This easy vegetable curry takes almost no time to prepare. Dinner in half an hour!

Ingredients

  • 1 onion, diced

  • 2 garlic cloves, minced

  • 1 large potato, diced

  • 2 cups cauliflower, cut into small florets

  • 3/4 cup water

  • 1 540 mL can chickpeas, drained and rinsed

  • 1 tbsp bottle curry paste

  • squeeze of lemon juice

  • handful chopped cilantro

Instructions

  • Stir-fry onion and minced garlic in a little oil until softened. Add potato, cauliflower florets and water. Cover and simmer until veggies are tender, about 7 minutes.

  • Stir in chickpeas, curry paste, lemon juice and a pinch of salt to taste. Simmer, uncovered, stirring until chickpeas are hot. Stir in a handful of chopped cilantro and serve.

Nutrition (per serving)

Calories 240, Protein 8g, Carbohydrates 46g, Fat 4g, Fibre 8g.

Tip:

To reduce salt, rinse and drain canned chickpeas before using.

This article was originally published on Nov 01, 2011

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