Vegetarian Potato & Chickpea Curry

Cook Time 45 minutes

Servings 4


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

160ml water

5g caster sugar

10g salt

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

Rice Mix

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

To Garnish

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.


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