Chickpea & Cauliflower Korma Curry

PREP TIME

10 minutes

COOK TIME

20 minutes

YIELDS

6

Ingredients

  • 1 tbsp coconut oil or olive oil
  • 1 onion, chopped
  • 2 tbsp The Spice People’s North Indian Korma Spice
  • 1 clove garlic, crushed
  • 1 tsp fresh grated ginger
  • 1 cup plain yoghurt/coconut milk
  • 2 tbsp almond meal
  • 3 cups cooked chickpeas inc. liquid (can use 1-2 400g canned chickpeas)
  • 2 medium potatoes, cubed
  • 1 cup cauliflower inc. leaves, chopped
  • 1/2 cup frozen peas
  • small bunch spinach/kale
  • 2 tbsp chopped pistachio kernels to garnish
  • fresh coriander, to garnish

Directions

  1. Heat coconut oil/olive oil and add onion, sauté 2-3 min, then add garlic and ginger. Stir in korma spice mixture, sauté 2 mins.

    Add potatoes and cauliflower and chickpeas stir to coat with spice mixture.

    Add almonds, yoghurt/coconut milk and bring to the boil and simmer for 15min until potatoes and cauliflower are cooked.
  2. Add spinach/kale and peas and simmer another 5 mins.

    Season to taste with salt and pepper and maybe a dash of freshly squeezed lemon juice. Garnish with pistachio, fresh coriander leaves and serve with rice.
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