Cauliflower, Potato and Chickpea Bhuna


10ml Sunflower Oil

100g Red Onion

1tsp Ginger

1/2tsp Mild Chilli Powder

3tsp Madras Curry Powder

1tsp Turmeric

1tsp Ground Cumin

400g Chopped Tomatoes

300ml Water

1 Cauliflower

200g Vivaldi Potatoes

200g Garden Peas

500g (drained) Chick Peas


1. Peel and slice the onions, peel and grate the fresh ginger, break the cauliflower into small florets and peel and cube the potatoes.

2. Drain the chickpeas.

3. Heat the vegetable oil in a pan and fry the onions until soft.

4. Add the fresh ginger and spices and mix to cover the onions.

5. Add the tomatoes and water and bring to the boil.

6. Then add the cauliflower, potatoes, peas and chickpeas to the curry mixture and stir well.

7. Cover and simmer for approximately 15 minutes, until the vegetables are cooked.