This quick and easy vegetarian curry is a great favourite. Double the quantities if you are cooking for a crowd. Best served with cucumber, yogurt and fresh mint dip (Tzatziki).
This recipe is taken from "Ultimate Low-Fat" cookbook.
Ingredients:
1 large onion, finely chopped
2 garlic cloves, crushed
1 large carrot, shredded (or sliced if you prefer)
1 apple, cored and cubed
2 tbsp hot or medium-hot curry powder
1 tsp grated fresh ginger root
2 tsp paprika
850 ml vegetable stock
2 tbsp tomato puree
1 small cauliflower, broken into florets
1 x 400 g can chickpeas (or Kala chana)
2 tbsp sultanas
2 tbsp cornstarch
2 tbsp water
4 hard-boiled eggs, hard-cooked and shelled
seasoning to taste
some paprika to sprinkle
Method:
Heat about 2 tbsp oil in a deep frying pan, and fry the onion and garlic until softened.
Add carrot and apple and fry for 3-4 more minutes.
Add the curry powder, ginger and paprika and fry for 1 minute.
Stir in the stock and tomato puree.
Add the cauliflower, chickpeas and sultanas.
Bring to boil, then reduce the heat and simmer, covered, for 25-30 minutes until tender.
Blend the cornflour with the water.
Add it to the curry, stirring until thickened. Cook gently for 2 minutes, season to taste.
Quarter the eggs. Ladle the curry on the serving plates and arrange the egg quarters on top. Sprinkle with paprika. Garnish with Tzatziki dip, in you prefer.
Bon Appetit!
