Tip:
To reduce salt, rinse and drain canned chickpeas before using.
Easy vegetable curry
50
Makes
4 Servings
* PLUS Cooking time: 12 minutes
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
- 8 g,
- Carbohydrates
- 46 g,
- Fat
- 4 g,
- Fibre
- 8 g,
FILED UNDER: Easy dinners stir-fry vegan vegetarian
