Chickpea, Cauliflower and Peas Curry

You can really use any veges in this dish, and the chickpeas give you protein and calcium. This dish is also gluten, nut and soy free.

Chickpea, Cauliflower and Peas Curry

Ingredients:

2 Tbsp olive oil
2 cups chickpeas (canned is good - if you want to use dried, you will need to prepare them first)
2 cups cauliflower
1 cup peas
1 cup tomatoes (diced)
1 Tbsp garlic (minced)
1 Tbsp ginger (minced )
1/2 cup onion (cut into wedges)
1 green chilli, seeds removed (minced)
1 tsp tumeric
1 Tbsp mustard seeds
1 Tbsp cumin seeds
1/2 tsp coriander
1 tsp Herbamare seasoning salt (or which ever salt you have on hand)
1/2-1 cup water
1 cup fresh coriander (optional - but highly recommended)

Method:

1. Cut the cauliflower into bite-sized florets.

2. Heat the olive oil in a frying pan over a medium high heat and add the onions. Cook the onions, stirring occasionally, until they are a golden colour. Remove from the oil.

3. In the same pan and oil, saute the garlic, ginger and chilli for a minute or so, without colouring.

4. Add the chickpeas and cauliflower, and toss to coat with the flavoured oil. Add the spices, and cook off for 1 minute, and then add the salt.

5. Pour in the tomatoes, onions, peas and 1/2 cup water, then lower the heat. Cover and simmer the curry until the tomatoes are broken down and the cauliflower is tender (about 15 minutes). Add more water as required and stir occasionally to stop the ingredients from sticking in the pan.

6. Roughly chop the coriander and stir through just prior to serving.

Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew

Serves: 4

Rating: 4.5/5