February 18, 2018
Main Dish, Curries, Side Dishes,
Soups/Stews, Beans, Chickpeas/Garbanzo, Vegetables, Cauliflower, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Potluck, Weeknight Meals, Stove Top, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Canned Tomatoes more
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"From Recipe +_ July '17."
Heat oil in a large heavy based saucepan over moderate heat and add mustard seeds and cook for 30 seconds or until they pop and then add onion and garlic and cook and stir for 2 minutes or until soft.
Reduce heat to low and add the turmeric, curry powder, garam masala and cayenne pepper and cook and stir for 30 seconds or until fragrant.
Add tomatoes, boiling water and crumbled stock cubes and increase the heat and bring to the boil and then reduce heat and simmer for 5 minutes or until sauce thickens slightly.
Add cauliflower and zucchini, simmer, covered for 8 minutes or until the cauliflower is tender.
Stir in chickpeas, cook and stir for 1 minute or until heated through.
Serve curry with rice, coriander, pappadums and mango chutney (if using).
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