Cauliflower, Potato and Chickpea Curry

Curry is such a perfect winter meal. Especially when it takes minimal effort and you have leftovers for weeks!

When I made this curry, I sort of made it up as I went along. And you can do the same if you want. Switch around the veggies, add some more chilli or whatever suits you. But I promise, this version will not disappoint.

How did I know that this curry was pretty exceptional?
Well, yeah the taste of course. But I definitely knew when my roommates got home and I could hear them downstairs saying ‘Mmmmm, what is that smell!? This is making em starving!’ and then Dave ran upstairs and was literally sniffing my curry over my shoulder.

So I thought I’d put the recipe up for you all! Especially after all the comments I received on instagram. Apologies for the average photos, I did not expect to post this on my blog.

Cauliflower, Potato and Chickpea Curry

Ingredients

• 1 tsp oil
• 1 brown onion, diced
• 2 cloves of garlic, crushed and diced
• 3/4 cup korma paste
• 400ml coconut milk
• 500ml vegetable stock
• 600g potatoes, diced small
• 500g cauliflower, cut into small florets
• 1 can chickpeas, drained
• 1 zucchini, diced
• 200g tofu, diced small
• 2 cups frozen peas
• 1/2 cup chopped coriander
• Rice, to serve

Method

1. Sautee the oil and garlic in a large saucepan on a medium heat until soft (around 5 minutes.
2. Add the korma paste and stir for 1 minute until fragrant
3. Add the coconut milk and stock and bring to the boil. Add the potato, cauliflower, zucchini, chickpeas and tofu. Cover with the lid and simmer for 20-25 minutes, until the potato is soft.
4. Stir in the peas and coriander and cover for two minutes, until the peas are heated through but not overcooked.
5. Serve with your favourite kind of rice and stay warm!
6.