This is an unusual dish with its mix of curry powder and coconut milk, but it is a light and easy curry to prepare. It can also be frozen.
Ingredients
- 4 garlic cloves, chopped
- 1.5cm piece fresh ginger, chopped
- 1 tsp ground black or white pepper
- 2 tbsp vegetable oil
- 2 tbsp curry powder
- 450g (about 2 medium) waxy potatoes, roughly chopped into about 8 pieces
- 2 x 400g cans coconut milk
- 400g can chickpeas, drained and rinsed
- 1 small cauliflower, cut into small florets
- 3 tomatoes, cut into eighths
- 2 bunches of spring onions, trimmed and halved
- 2 tbsp soy sauce
- 1 tsp salt
- ½ tsp caster sugar
- Large handful fresh coriander leaves
Method
- 1. Pound or blitz the garlic, ginger and pepper to a rough paste. Heat the oil in a wok, add the paste and fry for a few minutes over a medium heat. Stir in the curry powder and potatoes. Add the coconut milk and chickpeas and simmer for 8-10 minutes.
- 2. When the potato is just about tender, add the cauliflower. Cook for 5 more minutes, then add the tomato wedges, spring onions, soy sauce, salt and sugar. Cook for another 5 minutes or so, then serve, with plenty of steamed rice or crispy flatbread. Garnish generously with the coriander leaves.
Nutritional info
Per serving: 661kcals, 44g fat (31.2g saturated), 20.4g protein, 49.7g carbs, 8.5g sugar, 3.2g salt
Chef's tip
To freeze: make the curry, then leave to cool completely and freeze for up to 3 months. Defrost completely and reheat until piping hot throughout.
Wine Recommendation
This delightful veggie curry tastes very, very good with a toasty English pale ale, or a creamy wheat beer from Belgium.