Easy vegetable curry


  • 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!


  • 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


  • 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.


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

This article was originally published on Nov 01, 2011

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