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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I was served this vegetarian dish at a dinner party and just had to have the recipe. I had never been a curry fan before but that has changed. The coconut and peanuts add great flavour and the chickpeas add protien. Ingredients:
2 medium potatoes, cut in small chunks |
1 1/2 cups unsweetened coconut, shredded |
1 tablespoon mustard seeds |
3 garlic cloves, peeled |
1 1/2 tablespoons fresh ginger, minced |
1/2 cup peanuts, lightly toasted |
1 teaspoon turmeric |
1/2 teaspoon ground allspice |
2 tablespoons sesame seeds, toasted |
2 tablespoons cumin seeds, toasted |
1 1/2 teaspoons cayenne |
1/2 cup water |
1 1/2 tablespoons peanut oil |
1 1/2 cups onions, chopped |
1 teaspoon salt |
1 large cauliflower, cut in 1 inch pieces |
1 carrot, thinly sliced |
1 cup cooked chickpeas |
3 tablespoons lemon juice |
Directions:
1. Cook potatoes until just tender.
2. Place next 11 ingredients in blender. Add water to make soft workable paste.
3. Heat oil in large fry pan. Add onion and salt and sauté for 5 minutes.
4. Add cauliflower and carrot. Cover and cook till tender.
5. Add potatoes, chickpeas, lemon juice and prepared paste and heat through.
6. Serve with steamed rice.
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