We have had a return to cooler weather over the last few days, so I made this curry last night and it was delish!




Serves 4

1 Tablesp olive oil
2 onions, very thinly sliced
1 tablesp finely grated ginger
1 teasp cumin
1 teasp ground tumeric
1/2 teasp ground coriander
1/2 teasp chilli powder
400g tin of diced tomatoes
1 tsp brown sugar
1 large kumara (i.e sweet potato), peeled and cut in to 3cm cubes
1 small cauliflower (about 600g), cut in to small florets
juice of 1 lemon
400g tin of chickpeas (or 250g of pre-soaked and pre-cooked dried chickpeas)
Chopped fresh coriander

METHOD

Heat oil in a large pan, add ginger and onion, and cook, stirring for 5-8 minutes until softened and lightly browned;
Add dry spices and stir for 1 minute until fragrant;
Add tomato, sugar, kumara and 1 cup of water, bring to the boil. Cover and simmer for 5minutes;
Add cauliflower and cook for a further 18-20 minutes, partially covered, until vegies are tender;
Stir in juice and chickpeas, then warm through for 2-3 minutes.
Top with chopped coriander and serve with pappadums or roti and mango chutney!

Note: I also added a handful of frozen peas when the vegies were almost tender.

Also, if you prefer not to cook with oil, you can use a small amount of water or stock in place of oil when cooking the onions and ginger. Just add more water as it evaporates, until the onions and ginger are cooked.

Enjoy!