Nepalese vegetable curry

Prep

15 min

Cook

30 min

Serves

6

Skill

Vegetarian

Nepalese vegetable curry

Prep

15 min

Cook

30 min

Serves

6

Skill

Entertaining Vegan Dinner High Iron High Protein High Calcium Excellent Source of Dietry Fibre Low in Sugar

Ingredients

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

Nutrition per serving

Weight, measurement and temperature conversions

1080 kJ

energy kj

10 g

protein

5 g

saturated fat

9.9 g

dietary fibre

23 g

carbohydrate

13 g

sugars

487 mg

sodium

Method

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

Tips

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.

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

Nutrition per serving

Weight, measurement and temperature conversions

1080 kJ

energy kj

10 g

protein

5 g

saturated fat

9.9 g

dietary fibre

23 g

carbohydrate

13 g

sugars

487 mg

sodium