Home » Recipes » VEGETABLE CURRY

VEGETABLE CURRY

INGREDIENTS:

  •  2 tablespoons oil of choice
  • 2 onions, finely chopped

  • 2 cloves garlic, crushed

  • 1 teaspoon fresh ginger, grated

  • 1 teaspoon ground cumin

  • 1 teaspoon curry powder

  • 1 large can crushed tomatoes

  • 1 cup peas, frozen will do

  • ½ a medium sized cauliflower cut into florets

  • 425g can chick peas, drained and well rinsed

  • ½ cup coconut milk

DIRECTIONS:

  1. Heat oil in a large saucepan, add onion and sauté until soft. Add garlic and ginger sauté for one             minute. Add spices and sauté for another minute or until aromatic.

  2. Fold through cauliflower, add tomatoes. Bring to the boil reduce heat and simmer until cauliflower is       tender.

  3. Add chick peas and coconut milk. Heat through and serve with rice.

NB I quite often reduce the amount of cauliflower and add what ever vegetables I have in the fridge.

Leave a Reply

Your email address will not be published. Required fields are marked *

© Hypoglycemic Health Association of Australia. Website disclaimer.
Website by Amitee Goulton (with credit to Wordpress and the iFeature theme)