Chickpea, potato and cauliflower curry

This recipes does not feel terribly original.  It is the sort of thing I have made many times before and no doubt many readers have too.  Though it is a long way from when I first moved out of home and decided I could make curry with no recipe and ended up with a curry that clumped around the wooden spoon when I picked it up.  This curry is one I made to please my 10 year old daughter.  It is always special when she eats a dish that is not a usual one for her.  So I was happy that, while it was not perfect, it was good enough for her to eat.

The recipe began with the Chickpea and Cauliflower Curry we found in the Woolworths Fresh magazine.  My first instinct was to look in the fridge and find all the vegies that needed using up.  Then I discussed it with Sylvia.  She loves chickpeas.  In fact, it is not unusual for her to open a tin of them and eat them cold.  I decided to add potato which is another of her favourite foods.  I left in the cauliflower.  But the most controversial vegetable was onion.  She is not a fan, despite my reasoning that it is sweet and everywhere.  I had overlooked the seeds.  I love a curry that starts with seeds.  Sylvia does not like seeds.  They did not go down well.  She asked what were the seeds looking at her like eyeballs.  But she ate it two nights running, with only a few complaints.

As for E and I, we were very happy with the curry.  I would have liked some peas or sultanas.  It was the sort of golden curry I grew up on and have made many times before.  It was easy to make and easy to eat.  I might try it for Sylvia another time with some dried cumin and mustard but I am very partial to some seeds so I would happily have it this way again.

More easy chickpea curries on Green Gourmet Giraffe:
Chickpea, peach and pumpkin curry (gf, v)
Chickpea and potato curry with mango chutney (gf, v)
Chickpea tofu and pea curry (gf, v)
Kitchen sink vegie curry (gf, v) 
Spinach and chickpea curry (gf, v) 

Chickpea, potato and cauliflower curry
Adapted from Woolworths Fresh magazine, April 2019
Serves 5-6

2 tbsp rice bran oil (or other neutral oil)
1 tbsp mustard seeds
1 tbsp cumin seeds
1 tsp turmeric
1 tsp curry powder
1 onion, chopped
3-4 cloves garlic, crushed
3-4 medium potatoes, diced
1/2 cauliflower, broken into florets
1 x 400g tin diced tomatoes
2 cups water
1 tsp stock powder
2 tbsp tomato paste
2 x 400g tins chickpeas, drained and rinsed
parsley or coriander and rice to serve, optional

Heat oil over medium heat and fry mustard seeds and cumin seeds for about 2 minutes or until they start popping.  Stir turmeric and curry powder in for a minute.  Add onion and garlic.  Cook for about 4 minutes and add potato, stirring frequently for another 2 minutes.  Stir in cauliflower to coat with spices.  Then add tomatoes, water, stock powder, tomato paste and chickpeas.  Bring to the boil and simmer covered for 15-20 minutes until potatoes are soft.  Serve with rice and chopped parsley or coriander if desired.

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When we all fall asleep where do we go: Billy Eilish