Dingle Cookery School - Cauliflower, Potato & Chick Pea Curry

Ingredients
Cauliflower
Potato
Chick Pea
Onions
Garlic
Ginger
Oil
Butter
Spices x 4
1 tsp Ground Coriander
1 tsp Ground Cumin
1/2 tsp Chili Powder
1/2 tsp Turmeric
salt & pepper
Full Fat Coconut Milk
Fresh Coriander Leaves

Method
On a low heat brown the onions slowly for around 5 minutes.
Add the garlic & ginger into the pot and cook for another 2/3 minutes.
Now add in the chopped cauliflower, diced potato and chick pea and all four spices. Add in two cans of full fat coconut milk and stir all these ingredients together. Cook on a medium heat for 20 minutes or until the potatoes are cooked through. Season with salt & pepper before serving.

Serve
Serve this delicious curry with steamed rice and sprinkle a handful of fresh coriander over the top.

So Simple and tasty, Enjoy!!