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.
Calories 240, Protein 8g, Carbohydrates 46g, Fat 4g, Fibre 8g.
To reduce salt, rinse and drain canned chickpeas before using.
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