Cauliflower and chickpea curry

This is an easy curry to make and you can easily substitute any of the vegetables for ones you have available.

Delicious light vegetable curry
SERVES 6
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner
SERVES 6
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner

Method

  1. Gently saute the diced onion with the canola oil until soft and lightly browned
  2. Add garlic and curry powder
  3. Add water and coconut milk
  4. Bring to the boil then reduce to a gentle simmer
  5. Add carrot, pumpkin and cauliflower
  6. Cook until just about cooked
  7. Add peas and chickpeas
  8. Cook for a further 5 minutes
  9. Remove from heat
  10. Heat evaporated milk in a separate pot until hot but not boiling
  11. Add hot evaporated milk to curry
  12. Garnish with lemon juice and coriander on top, don't mix it through
  13. This curry is best served with steamed brown rice

Notes for food services:

This recipe produces a fairly thin sauce similar to Thai curries.  For a thicker sauce thicken with cornflour- Simply wet the cornflour with a little water and slowly add to the simmering sauce stirring constantly until the desired consistancy is reached.

  • 1 tsp
    vegetable oil
  • 1/2 medium 
    onion, diced
  • 2 cloves
    garlic, crushed
  • 2 tbsp
    curry powder
  • 165 ml
    low fat coconut milk
  • 1 cup
    water
  • 1 medium 
    carrots, peeled and sliced
  • 2 cups
    butternut pumpkin, peeled and diced
  • 1/2 head 
    cauliflower florets
  • 2 cups
    peas
  • 1 can 
    canned chickpeas, drained and rinsed
  • 375 ml
    light evaporated milk
  • 1 tbsp
    lemon juice
  • 1/4 cup
    fresh coriander, chopped
Per serve
  • Energy
    836kJ
  • Total Fat
    4.7g
  • Saturated Fat
    2.2g
  • Total Carbohydrate
    22.5g
  • Sugars
    13.7g
  • Sodium
    197mg

Method

  1. Gently saute the diced onion with the canola oil until soft and lightly browned
  2. Add garlic and curry powder
  3. Add water and coconut milk
  4. Bring to the boil then reduce to a gentle simmer
  5. Add carrot, pumpkin and cauliflower
  6. Cook until just about cooked
  7. Add peas and chickpeas
  8. Cook for a further 5 minutes
  9. Remove from heat
  10. Heat evaporated milk in a separate pot until hot but not boiling
  11. Add hot evaporated milk to curry
  12. Garnish with lemon juice and coriander on top, don't mix it through
  13. This curry is best served with steamed brown rice

Notes for food services:

This recipe produces a fairly thin sauce similar to Thai curries.  For a thicker sauce thicken with cornflour- Simply wet the cornflour with a little water and slowly add to the simmering sauce stirring constantly until the desired consistancy is reached.