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Nepalese vegetable curry

Serves: 6
Prep: 15
Cook: 30


    • 2 tbs canola oil
    • 2 medium onions, finely chopped
    • 2 cloves garlic, crushed
    • 1 tsp grated fresh ginger
    • 1 tsp turmeric
    • 1 tsp ground cumin
    • 1 tsp curry powder
    • 1/2 cauliflower, cut into florets (650g)
    • 825g can crushed tomatoes
    • 1 cup frozen peas
    • 425g can chickpeas, drained and rinsed
    • 1/2 cup light coconut milk
    • 1 tsp salt


    1. Heat oil in a large saucepan and sauté onion, garlic, and ginger until soft.
    2. Add spices and sauté a further minute.  Fold through cauliflower.
    3. Add tomatoes and bring mixture to the boil, reduce heat and simmer until cauliflower is just tender.
    4. Add peas, chickpeas, coconut milk and season with salt.  Heat through and serve with boiled rice.



    • To add extra flavour to this curry, squeeze some fresh lime juice over the top just before eating.
    • To make a wholesome wholegrain meal, serve this curry with brown rice. Also great served with roti or naan bread.


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