Potato Cauliflower & Chickpea Curry – Nutrition and Catering Consultancy
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Ingredients
- 5 ml Olive oil
- 90 g Onion
- 5 g Garlic crushes (Minced garlic )
- 20 g Tomato paste
- 15 g Curry powder
- 5 g Turmeric (Ground)
- 10 g Sugar
- 30 g Flour plain
- 500 ml Vegetable stock
- 50 ml Coconut cream
- 300 g Chickpeas (Canned drained and wash well)
- 400 g Potatoes (Diced )
- 400 g Cauliflower (Cut up )
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