Serves
4
Prep
15
mins
Cooking
60
mins
Cauliflower & Chick Pea Curry
Directions
Step 1
In a pot, heat oil and saute the onion, garlic and ginger until soft. Add the curry powder, mustard seeds and cumin seeds. Fry for 1 minute.
Step 2
Add the stock and water. Bring to the boil.
Step 3
Add the chick peas and split peas and simmer for 40 minutes or until tender. Add more water if required.
Step 4
Ensure there is enough liquid in the pot to boil the cauliflower. Add cauliflower, cover and simmer for 10 minutes or until cauliflower is tender. Stir to combine.
Step 5
Season to taste and add fresh coriander. Serve with roti bread.
Ingredients
- 2 tbs vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbs fresh ginger, grated
- 2 tsps Clive Of India Authentic Curry Powder
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 4 cups (1L) vegetable stock
- 2 cups water
- 1 cup McKenzie's Australian Chick Peas
- 1 cup McKenzie's Australian Yellow Split Peas
- 1 small head cauliflower, chopped into bite size pieces
- 1 bunch fresh coriander
