Chickpea, Potato & Cauliflower Curry

Serves: | Cooking Time:

  • Organic Chickpeas
  • Potatoes
  • cauliflower,
  • baby spinach
  • curry paste
  • coconut milk

  1. Cubed 0.5kg Potatoes and Cauliflower florets.
  2. Sauté with curry paste/powder, then add a tin of Chickpeas and coconut milk.
  3. Simmer until the potatoes are tender (approx. 15–20 mins).
  4. Stir through the remaining Baby Spinach at the end. Serve with rice.

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