Serves 4, low iodine
I could have totally done with this recipe when I was at university because it won’t bust your budget but it will fill your belly full of yum. Incidentally, I had a cooking bible when I was at uni called Grub on a Grant, and I still have it to this day. I never cook with ti, yet I can’t bear to part with it. Anyway, I reckon this curry would be right at home in that cookbook.
This curry is a low budget, low iodine but nutrient rich curry. It’s full of pantry staples and produced a dish that’s nutritious, spicy and very, very nicey. The curry is meant to be dry, but if you like your curry a bit saucier, feel free to add some vegetable stock during cooking to keep your curry on the wetter side.
1 tablespoon vegetable oil
1 large onion, chopped
thumb size piece of ginger, grated
3 garlic cloves, finely chopped
½ teaspoon turmeric
1 teaspoon ground cumin
1 long green chilli, deseeded and finely chopped
1 teaspoon curry powder , or to taste (if you’re iodine free, check the salt content)
440g can chopped tomatoes (no added salt)
2 potatoes, peeled and cut into 2cm chunks
1 cauliflower, cut into small florets
1/4 cup vegetable stock (optional – skip if on low iodine diet)
1 x 400g chickpeas
Squeeze of lemon juice
Handful of coriander , roughly chopped, to serve
Rotis and natural yoghurt, to serve
- Heat the oil in a saucepan. Cook the onion for 10 minutes until soft, then add the ginger, garlic, chopped chilli, turmeric, cumin and curry powder. Cook for 1 minute more until fragrant.
- Stir in the tomatoes and add the potatoes, add the stock, if using, and season to taste. Cover with a lid and gently cook for 10 minutes, stirring occasionally.
- Then add the cauliflower and cook, covered for a further 30 minutes or until the vegetables are tender.
- Add the chickpeas, stir through and heat for 2-3 minutes.
- When the vegetables are cooked, stir in a squeeze of lemon juice and scatter with coriander.
- Serve with rice. If you’re not eating iodine free, push the boat out and serve this with some natural yoghurt and some rotis.
Preparation Time: 15 minutes Cooking Time: 40-50 minutes