Nepalese vegetable curry
- Preparation Time: 15 minutes
- Cooking time: 30 minutes
- Serves: 6
2 tablespoons canola oil 2 medium onions, finely chopped
2 cloves garlic, crushed 1 teaspoon grated fresh ginger
1 teaspoon turmeric 1 teaspoon ground cumin
1 teaspoon curry powder 1/2 cauliflower, cut into florets
825g can chopped tomatoes 1 cup frozen peas
1/2 cup light coconut milk 1 teaspoon salt
425g can chickpeas, drained and rinsed
1. Heat oil in a large saucepan and sauté onion, garlic and ginger until soft.
2. Add spices and sauté a further minute. Fold through cauliflower.
3. Add tomatoes and bring mixture to the boil, reduce heat and simmer until cauliflower is just tender.
4. Add peas, chickpeas, coconut milk and season with salt. Heat through and serve with boiled rice.
Serves 6.
PER SERVE: 960 kilojoules. Protein 10g. Total Fat 9g. Saturated Fat 1g. Carbohydrate 22g. Total Sugars 11g. Sodium 680mg. Potassium 830mg. Calcium 120mg. Iron 3.5mg. Fibre 9g.
To make a wholesome wholegrain meal, serve this curry with brown rice.
Also great with roti or naan bread.
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