Soups and Stews, Vegetables

Creamy Potato, Cauliflower And Chickpea Korma

  • 1 pound New potatoes, scrubbed and quartered
  • 1 small Cauliflower, broken into florets
  • 1 large Onion sliced
  • 14 oz jar Korma suuce
  • 14 0z can Chickpeas drained
  • 3 1/2 oz Baby spinach
  • 4 tablespoons Youhurt
  • 2 tablespoons Chopped fresh coriander
  • ~ Salt

    • 1. Cook the potatoes in boiling water for 5 minutes. Add the cauliflower and onion. Cook for a further 10 minutes or until vegatables are tender. Drain and return to the pan.

    2. Stir in the korma sauce. Heat through gently. Stir in the chickpeas and spinach. Cover and simmer for10 minutes.

    3. Season with salt. Stir in the yoghurt and coriander. Serve with Nan bread.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ivor Allen of Surrey (United kingdom). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!