Vegetarian Potato & Chickpea Curry
Cook Time 45 minutes
10ml sunflower oil
70g brown onion, peeled and core removed, cut into 1 cm cubes
70g carrot, washed (skin on), cut into 1 cm cubes
45g celery stalk, washed & cut into 1 cm cubes
45g leek (white part only), split & washed then sliced finely
7g minced garlic
5g minced ginger
15g yellow curry paste
¼ tsp ground cinnamon
130g diced canned tomatoes
5g caster sugar
130g skin on washed potatoes, diced into 1½ cm cubes
120g tinned lentils, drained & rinsed
120g tinned chickpeas, drained & rinsed
40ml pouring cream
5g coriander, finely chopped
5ml freshly squeezed lime juice
110g brown rice
90g cauliflower, diced into 1 cm cubes
A pinch of ground turmeric
2ml sunflower oil
60g broccolini, 1cm sliced
45g green cabbage, diced into 1 cm cubes
Small handful of toasted slivered almonds
Heat the sunflower oil in the deep-sided saucepan, over medium heat. Sauté the onion, carrot and celery for 4 - 5 minutes or until translucent. Add the sliced leek, garlic, ginger, yellow curry paste & cinnamon and continue to cook for a further 3 – 4 minutes until aromatic. Add diced tomatoes, water, sugar salt & potatoes then bring to the boil stirring the mix intermittently, reduce heat to a simmer and cook for approximately 10 – 12 minutes until potatoes are tender. Then add lentils, chickpeas, cream and bring back to temperature, before finishing the curry off with the chopped coriander and fresh squeeze of lime.
Pre-heat oven to 180°C.
Then toss the cauliflower, turmeric and olive oil together until well mixed. Evenly distribute turmeric cauliflower onto a non-stick baking tray then sprinkle sliced broccolini & diced cabbage evenly over the top and roast for approximately 5 minutes or until slightly golden and vegetables are al dente.
Boil or steam brown rice until it is cooked and fluffy. Then mix the roasted cauliflower, broccolini & cabbage through the rice.
Evenly portion the curried potatoes, vegetables and legumes on top of the cooked rice mix. Then garnish with a sprinkle of the toasted slivered almonds.