14 May Baked one pot chickpea curry
This baked one pot chickpea curry with cauliflower and potatoes takes no more than 15 minutes to whip up. Slow cooking it in the oven gives you hands free time to catch up on household mahi or to play a quick game with the tamariki, and it allows all the wonderful flavours in the curry to come together into deliciousness. On top of that, it is vegan, soy free, nut free and gluten free to boot! This recipe should feed 6 people.
- 3 cups (two cans) of chickpeas, drained
- 1 medium onion, sliced thinly
- 1 small green chilli pepper, deseeded and minced (optional)
- 1 tsp crushed garlic
- 1 tsp ginger (grated or minced)
- 1 Tbsp curry powder
- 1 tsp oil
- ½ tsp turmeric
- 2 cups cauliflower florets
- 2 medium potatoes
- 2 cups vegetable stock
- ½ cup coconut milk
- 2 tomatoes, thinly sliced
- Salt to taste
- Preheat the oven to 180 degrees.
- In a large, oven proof pot or saucepan, add the oil and when it heats, add the onions, ginger and garlic. Saute for a couple of minutes until the onions start to soften.
- Add the curry powder, turmeric and green chilli. Saute for a minute, then add the veges, cauliflower and potatoes. Reserve the tomatoes for the end.
- Mis the veges well with the spices, add the chickpeas, and then add the vegetable stock and the cocnut milk.
- Add salt to taste, mix well, and make sure the potatoes are covered with liquid, press them down if they aren’t. Arrange the tomato slices on top.
- Place uncovered in the hot oven and bake 80 minutes. Check once halfway through baking and if the curry looks dry, pour in a little vegetable stock or water around the edges.
- Remove carefully from the oven and sprinkle on some coriander if you like, then serve hot with rice, roti or naan. You can also squeeze on some lemon juice if you like your curry a little tart. Enjoy!