Cauliflower, Chickpea & Potato Curry

This is definitely something for this colder weather! Bold and flavoursome spicy curry packed with protein and goodness! I believe this is Slimming World friendly too so there’s no excuses not to make it! 😀

It is most certainly chilly here today! The ground was frozen this morning and the temperature still hasn’t got above zero degrees! It is cold! This curry is therefore the perfect food for making, eating and sharing! Oh yes, talking of sharing, I’m taking this over to Angie @FiestaFriday this week! I thought I should take something along – show my face – wish everyone a Happy New Year! 🙂 This week the Fiesta is co-hosted by Suzanne @ apuginthekitchen and Kat @ Kat’s 9 Lives please come over and join in the fun! 🙂

This curry can be eaten just as it is, full of lovely warming spices and delicious flavour in every bite, or you can add some rice or quinoa on the side. You could of course throw in some extras such as some greens, a cooling yogurt dressing or even some bread to scoop up the sauce. You could also pair it with some other Indian based goodies such as these easy lentil pakoras or a luscious daal (I’m making myself drool now)! YUMMY winter food! 😀

What are you waiting for? Get cooking! 😀

5 from 2 votes

Print

Cauliflower, Chickpea & Potato Curry

Perfect for winter, this vegetarian curry is vegan and slimming world friendly! 

Created by:: Laurena @LifeDietHealth

Gather

• 3 x 400g tins chickpeas (keep the liquid)
• 200-300 ml water
• 1 teaspoon cumin
• 2 teaspoons turmeric
• 1 teaspoon coriander
• 1 teaspoon paprika
• 1 teaspoon curry powder
• Salt to taste
• 1 x 400g tin chopped tomatoes
• 4 medium potatoes peeled, rinsed and cubed
• 1/2 large cauliflower chopped into bitesize florets
• *optional milk or yogurt for a creamier sauce

Prepare

1. Put the liquid from the chickpeas in a large pan (or slow cooker pot) and mix in the water, cumin, turmeric, coriander, paprika, curry and salt. Add the tomatoes and heat until just starting to boil. Turn the heat down to a simmer. 

2. Carefully add the potatoes and allow to cook for ten minutes.

3. Add the cauliflower to the pan, then cover with the chickpeas. Put a lid on the pan and allow to cook for a further 20 minutes. (If you are using a slow cooker make the sauce then add the potatoes, cauliflower and chickpeas and cook for 5-6 hours).

4. Gently stir, check seasoning and adjust if necessary. Add milk or yogurt if using by stirring through and gently heating. Serve!

5. Enjoy!

Tips & Storage

• This can be cooked on the stove top or in a slow cooker. Check potatoes are cooked through before serving!
• Adjust the spices to your own preferences – add a pinch of chilli flakes if you like.
• Adding a splash of milk or a spoonful or two of yogurt at the end of cooking will give you a creamier sauce.
• Serve with your favourite grain, breads, or salad.
• Allow to cool then store refrigerated for up to three days.
• Can be frozen for up to a month – defrost thoroughly before serving.