Recipes

Cauliflower and Chickpea Curry

This is a child friendly curry and you can easily substitute any of the vegetables for ones you have available.

Cauliflower and Chickpea Curry

Method

1.Gently saute the diced onion with the canola oil until soft and lightly browned. Add garlic and curry powder.

2.Add water and coconut milk. Bring to the boil then reduce to a gentle simmer.

3.Add carrot, pumpkin and cauliflower.Cook until just about tender. 

4.Add peas and chickpeas. Cook for a further 5 minutes then remove from heat.

5.Heat evaporated milk in a separate pot until hot but not boiling. Add hot evaporated milk to curry

6.Garnish with lemon juice and coriander on top, don't mix it through.

7.This curry is best served with steamed brown rice.

$1.85 per serve as at Oct 2015

 

Portions

Ensure portion sizes are appropriate for the age of the children. Serve half the amount for younger children or a smaller portion.

Tip
This recipe produces a fairly thin sauce similar to Thai curries.  For a thicker sauce thicken with cornflour- Simply wet the cornflour with a little water and slowly add to the simmering sauce stirring constantly until the desired consistency is reached.
 
Note
Children can choke on food at any age but the risk is higher in children under 5 years. Refer to the Ministry of Health Guidelines to find out more. Search ‘food and choking' at health.govt.nz
Cauliflower and Chickpea Curry

To serve

To serve: 6

You need

  • 1 tsp canola oil
  • ½ medium onion, diced
  • 2 cloves garlic, crushed
  • 2 Tbsp curry powder
  • 1 165ml can low fat coconut milk
  • 1 cup water
  • 1 medium carrots, peeled and sliced
  • 2 cups butternut pumpkin, peeled and diced
  • ½ head cauliflower florets
  • 2 cups frozen peas
  • 1 can canned chickpeas, drained and rinsed
  • 1 375ml can light evaporated milk
  • 1 Tbsp lemon juice
  • ¼ cups fresh coriander, chopped

Method

1.Gently saute the diced onion with the canola oil until soft and lightly browned. Add garlic and curry powder.

2.Add water and coconut milk. Bring to the boil then reduce to a gentle simmer.

3.Add carrot, pumpkin and cauliflower.Cook until just about tender. 

4.Add peas and chickpeas. Cook for a further 5 minutes then remove from heat.

5.Heat evaporated milk in a separate pot until hot but not boiling. Add hot evaporated milk to curry

6.Garnish with lemon juice and coriander on top, don't mix it through.

7.This curry is best served with steamed brown rice.

$1.85 per serve as at Oct 2015

 

Portions

Ensure portion sizes are appropriate for the age of the children. Serve half the amount for younger children or a smaller portion.

Thank you for your feedback.
The Fuelled4life team.