Perfect for winter, this vegetarian curry is vegan and slimming world friendly!
- 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
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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.
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Carefully add the potatoes and allow to cook for ten minutes.
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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).
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Gently stir, check seasoning and adjust if necessary. Add milk or yogurt if using by stirring through and gently heating. Serve!
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Enjoy!
- 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.
