Easy vegetable curry

49

Makes

4 Servings

* PLUS Cooking time: 12 minutes
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
  • 8 g,
  • Carbohydrates
  • 46 g,
  • Fat
  • 4 g,
  • Fibre
  • 8 g,

Tip:

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

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