Vegetarian curry

Vegetarian curry

NZ Woman's Weekly 8/11/2009

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Ratings: 2.0 / 5 FROM 1

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Ingredients

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2 tbsp Oil
1 tbsp Yellow mustard seeds
1 Onion
1 tsp Salt
2 tsp Garam masala
½ tsp Turmeric
1 Red chilli
400 g Baby potatoes
2 cups Vegetable stock
400 g Coconut cream
½ Cauliflower
2 cups Peas
400 g Chickpeas

Directions

  1. Heat oil in a pan. Add mustard seeds and cook for 1 minute or until seeds begin to pop. Immediately add onion and stir-fry until lightly browned.
  2. Stir in salt, spices, chilli and potatoes and cook over a gentle heat for 5 minutes, stirring constantly. Add stock (vegetable or chicken) and coconut cream. Cover and cook gently for 10 to 15 minutes until potatoes are tender.
  3. Add cauliflower, peas (defrosted) and chickpeas and cook for 5 to 10 minutes more, or until all vegetables are tender. Serve hot.

Wine Match

Sauvignon Blanc

This dish is best matched with
Sauvignon Blanc

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