Aloo Gobi with chickpeas

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 305.4
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 157.1 mg
  • Total Carbs: 60.5 g
  • Dietary Fiber: 14.5 g
  • Protein: 13.2 g

View full nutritional breakdown of Aloo Gobi with chickpeas calories by ingredient
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Introduction

Potato, cauliflower and pea curry with chickpeas.

I love vegetable curries cooked from scratch
Potato, cauliflower and pea curry with chickpeas.

I love vegetable curries cooked from scratch

Number of Servings: 6

Ingredients

    2 tsp Chili powder
    2 tsp Ginger, ground
    1 head, large (6-7" dia) Cauliflower, raw
    6 cloves Garlic
    2 large Onions, raw
    1 cup Peas, frozen
    6 Potato, raw, small
    1 can chopped tomatoes
    30g tomato puree
    1 1tsp Olive Oil
    2 cup Chickpeas (garbanzo beans) cooked

Tips

Serve over rice and a topping of chopped coriander leaf(cilantro). Adjust the seasoning to your own taste.


Directions

Fry the onions, cumin and bay leaves in the flora cuisine for about 2-3 minutes. Add the potatoes and cauliflower and cook for a further 2 minutes turning frequently. Add the tomatoes, tomato paste and the rest of the spices and cook for about 1 minute then add the peas, chickpeas and vegetable stock. Bring to the boil then transfer to a slow cooker. Cook for about 90 minutes on high or until the potatoes and cauliflower are just cooked.

Serving Size: 6 servings

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