- 1 carrot, sliced
- 1 cup (240 ml) cauliflower
florets (frozen cauliflower is fine)
- 3 tbsp (45 ml) margarine
- 1 onion
- 1 shallot, chopped
- 2 tsp (10 ml) medium curry
- 2 tbsp (30 ml) flour
- 14 oz. (420 ml) diced tomatoes (canned is
- salt and pepper to taste
- 1 cup (240 ml) canned chickpeas
1/4 cup (60 ml) vegetable stock
- 1/2 cup (120 ml) cashews
carrot and cauliflower in boiling water until tender and set aside.
Sauté the onion and shallot in 3 tbsp (45 ml) margarine until softened.
Add the curry powder, stir, add the flour and stir again. Mix in the tomatoes
and simmer until slightly thickened. Season with salt and pepper to taste. Add
the carrot, cauliflower, chickpeas and vegetable stock and continue to simmer
until the vegetables are warmed through. If the mixture seems too thick, add
more vegetable stock. Serve with toasted cashews.
This dish is delicious with mango chutney, pappadums, naan bread or
Dosas and basmati rice. These are available in most
grocery stores. To "jazz" it up, try our Spicy Basmati