Back from vacation, it’s my turn to cook and…there’s just about nothing in the fridge. I have the chance to go the grocery store, but won’t be home for a while nor near a fridge so meat and cheese are out. What’s a girl to do? Make a simple, healthy, flavourful curry, that’s what!
I’ve made a number of curries before but they tend to be coconut milk-based and require a number of ingredients. This time, I wanted to try something that was a little healthier but just as delicious. Enter: simple veggie curry. Lots of healthy ingredients and it only takes about 20 minutes total to make. I topped mine with a spicy mango chutney that balanced out all the flavours nicely.
Serves 2.
Ingredients
1 tb canola oil
3 garlic cloves, minced
1 tb fresh ginger, minced or grated
2 ts curry powder
1 ts garam masala
1/2 head cauliflower florets
15 oz can of chick peas, drained and rinsed
15 oz can of diced tomatoes, including juice
salt & pepper to taste
1/2 c frozen peas
Directions
1. Heat the canola oil in a large saucepan to medium heat. Add the garlic, ginger, curry powder and masala. Stir and cook til fragrant, 2-3 minutes.
2. Add the cauliflower florets to the pan and toss to coat. Then add chick peas and tomatoes. Season with salt and pepper to taste.
3. Place a lid on the pan and simmer til cauliflower is tender, stirring occasionally, 10-15 minutes.
Cooking away...
4. Add in frozen peas and stir. Cook til they’re warmed through, 2-3 minutes.
5. Serve on basmati rice. If you desire, top with yogurt and/or mango chutney.
Food Nurd 
Delicious and healthy…I would’nt have beleived it had I not eaten it.