Cauliflower Curry
Serves: Serves 4 children or 2 adults
  • 1 onion
  • 4-5 cm ginger, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 carrots, chopped into even sizes about 1-2cm cubes
  • ½ potato, chopped into even sizes about 1-2cm cubes
  • 1 tin chopped tomatoes
  • 1 small tin chickpeas (approx 200g), drained and rinsed
  • ½ cauliflower florets, broken into bite sized pieces
  • ¼ tsp turmeric
  • ¼ tsp mild chilli powder
  • 2 tsp curry powder
  • 1 tsp cumin
  • water
  1. Sweat the onion until soft, then add the ginger and garlic and cook for about 30 seconds.
  2. Next add the chopped potatoes and carrots. Give them all a good stir around and allow to begin to soften slightly.
  3. Next add the spices (turmeric, chilli, curry and cumin) and cook out for a minute. Heating spices brings out their flavour.
  4. Add the chopped tomatoes and about 300ml of water.
  5. Give everything a good stir again and leave to simmer gently with the lid on for 15-20 minutes. Then add the chickpeas and cauliflower and continue to simmer for another 5-10 minutes (until cauliflower cooked through).
  6. Serve with dollop of natural yoghurt or sour cream.
Cooking or heating spices brings out their flavour.
Recipe by Cooking Them Healthy at