Easy vegetable curry
* PLUS Cooking time: 12 minutes
This easy vegetable curry takes almost no time to prepare. Dinner in half an hour!
, cut into small florets
540 mL can
, drained and rinsed
- 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)
- 8 g,
- 46 g,
- 4 g,
- 8 g,
To reduce salt, rinse and drain canned chickpeas before using.