This is such an easy recipe yet packed with flavour and provides a nourishing seasonal dish. You can adapt it to include any vegetables you may have in your fridge but we find cauliflower takes on the spices so well, and is also rich in vitamin C to help support immune health. Carrots are also rich in vitamin C as well as the antioxidant beta-carotene.
The chickpeas are a lovely source of vegetarian protein, important for growth and repair. Spices like turmeric, ginger, garlic and chilli are great for providing support for the respiratory system at a time of year when we may need a bit of extra help in fighting bugs.
- 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
- Sweat the onion until soft, then add the ginger and garlic and cook for about 30 seconds.
- Next add the chopped potatoes and carrots. Give them all a good stir around and allow to begin to soften slightly.
- Next add the spices (turmeric, chilli, curry and cumin) and cook out for a minute. Heating spices brings out their flavour.
- Add the chopped tomatoes and about 300ml of water.
- 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).
- Serve with dollop of natural yoghurt or sour cream.
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