Monday 14 May 2018

Cauliflower, Chickpea & Potato Curry | Vegan

Homemade curries are my absolute favourite and they always make a regular appearance on our weekly food plan. They're so easy to cook from scratch and make a very balanced and healthy meal. I always like to load my curries with chickpeas to ensure that we're getting that all important protein and the combination of them with potatoes and cauliflower is just so delicious! To be honest though  you can load this curry up with whatever vegetables take your fancy and I always find that making a curry is an excellent way of using up a number of different vegetables from your fridge.  

Serves two


1 onion finely chopped
1 clove of garlic crushed
1 can of chickpeas
2 medium sized potatoes
Half a cauliflower
1 small bag of spinach
1 tsp medium curry powder
1 tbsp Bullion vegetable stock in 250ml boiling water
2 tbsp plain flour
Mango chutney
1 tbsp Branston pickle
Long grain rice
2 tbsp olive oil
Pinch of salt


Pre heat over to 200 degrees. 

Cut the cauliflower into small chunks and place in the oven on a baking tray for 15 mins.  

Peel potatoes and place in a pan of boiling water and par boil for 10-15 mins. 

Next, fry the chopped onion in a pan with olive oil. After a few minutes add the garlic. 

Once the onions are golden add in the curry powder and the flour. Quickly mix together with a spoon to form a paste. Do this for around 30 seconds and then add in the stock and boiling water. With a hand whisk mix the paste into the water to form a sauce. Keep stirring until lump free then remove from heat. 

Take the potatoes out of the pan and chop into small chunks. 

Add the chickpeas, cauliflower and potatoes into the sauce and then return the pan to heat. 

Cover and simmer for approximately 20 minutes. Stir occasionally to avoid any sticking to pan. 

Whilst that is cooking, bring a large pan to boil with a pinch of salt and add the rice.  

Once the curry has cooked add a tablespoon of mango chutney and Branston pickle into the sauce and stir well. Also add a handful of spinach and stir. 

Serve with rice.



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