Ingredients
2 Tbsp | Oil |
1 Tbsp | Yellow mustard seeds |
1 | Onion |
1 tsp | Salt |
2 tsp | Garam masala |
½ tsp | Turmeric |
1 | Red chilli |
400 g | Baby potatoes (Main) |
2 cups | Vegetable stock |
400 g | Coconut cream |
½ | Cauliflower (Main) |
2 cups | Peas (Main) |
1 can | Chickpeas, approx 400g (Main) |
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- Heat oil in a pan. Add mustard seeds and cook for 1 minute or until seeds begin to pop. Immediately add onion and stir-fry until lightly browned.
- Stir in salt, spices, chilli and potatoes and cook over a gentle heat for 5 minutes, stirring constantly.
- Add stock (vegetable or chicken) and coconut cream. Cover and cook gently for 10 to 15 minutes until potatoes are tender.
- Add cauliflower, peas (defrosted) and chickpeas and cook for 5 to 10 minutes more, or until all vegetables are tender. Serve hot.