Sunday Supper hosted by Meet Me at Mikes.
Some girlfriends & I had a vegetarian cooking class a couple of weeks ago & this was the meal that was demonstrated by Marisa & devoured by 14 women.
I've made it & you should have a go - it's yum!
Quick Chickpea & Vegetable Curry
1/2 small cauliflower cut into medium sized florets
2 cloves garlic, crushed
2 medium onions, diced
1 & 1/2 Tbs Red Curry Spice
2 stalks celery, sliced
1 large zucchini, sliced
1 red skinned potato, peeled & sliced
1 white skinned potato, peeled & sliced
2cm piece of fresh ginger, grated
Fresh coriander roots, thinly sliced
1 large handful of green beans, sliced
1 cup of peas
1/2 sweet potato, diced
1/2 small pumpkin, diced
1 tin chickpeas
Sea salt to taste
2-3 Tbs oil
25 gms butter
Fresh chopped coriander to serve
Heat a large heavy based pot. Add the oil & butter.
Add the onion, celery, garlic coriander root, ginger & 1/2 tsp sea salt. Saute for 3-5 minutes.
Add the carrot, red curry spice mix & garlic & saute for another 2 minutes.
Add green beans, sweet potato, red & white potato & chickpeas. Just cover with recently boiled water. Simmer for 8 minutes with lid on, slightly ajar.
Add the cauliflower, zucchini & a generous pinch of salt & continue to simmer for 15 minutes.
Add the peas & simmer for a further 1-2 minutes.
Turn heat off, sprinkle with fresh coriander, cover & allow to sit for a few minutes before serving.
Towards the end of cooking you can add a tin of coconut milk for a lovely creamy taste.