Vegetable Curry Recipe
This curry isn’t spicy and works very well for kids who don’t like foods with heated flavours.
Servings Prep Time
4-6serves 15mins
Cook Time Passive Time
25mins 20 mins
Servings Prep Time
4-6serves 15mins
Cook Time Passive Time
25mins 20 mins
Ingredients
Instructions
  1. Slice onion into slivers. Dice Carrot. Cut cauliflower into flowerettes.
  2. Over a medium heat, gently fry the onion in the oil until soft and sweet.
  3. Add turmeric, cumin and coriander, mix through onions, and gently fry til fragrant.
  4. Add carrot, cauliflower and chickpeas and coat in spice mixture. Cook 1 minute.
  5. Add tomatoes, and as much of the coconut milk as you like (the more you add the richer and creamier it will be). Depending on how much of the coconut milk you add, you might need a little water or stock to cover veg mixture.
  6. Bring to boil, then reduce heat to low and simmer for 15mins.
  7. Add peas and cook for another 5 mins.
  8. Serve with rice and a sprinkle of currants, herbs or slivered almonds for pizzazz.
Recipe Notes

Tip: Instead of cauliflower try diced potato, sweet potato, pumpkin or eggplant. If you don’t have any of these, add a second diced carrot and add 1/2 cup of brown lentils

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