Cauliflower and chickpea curry

Overview:

A quick and easy vegetarian curry that does not include tomatoes and uses lower potassium ingredients to keep the potassium content of the dish down. The emphasis is on traditional Indian spices, rather than salt to keep the sodium content low in this tasty dish.

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Ingredients:

• 225g cauliflower, divided into small florets
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 1 clove garlic
• 55g red lentils
• 2 heaped teaspoons garam masala
• 450g can tinned chickpeas, drained
• 2 tablespoons mango chutney
• 1 tablespoon lemon juice
• 1 tablespoon fresh coriander leaves, chopped
• 220g white rice

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Preparation:

Boil the cauliflower florets in a large pan of water for 5 minutes or until tender.

Meanwhile, heat the oil in a large pan and fry the onion over a medium heat until softened. Stir in the garlic, lentils and garam masala and add 500 ml water. Bring to the boil and simmer for 20 minutes or unitil the lentils are tender. Meanwhile, boil the rice in unsalted water.

Add the boiled cauliflower, chickpeas, mango chutney and lemon juice to the curry mixture and cook for 5 minutes or until heated through. Garnish with the fresh coriander leaves. Serve with the rice, or with pitta bread, chappattis or other bread.

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Notes:

Hint: Boiling the cauliflower separately for a short time helps reduce the potassium content of this dish without affecting its taste. This works well with many other vegetables such as carrots, beans, peas, pumpkin, potatoes, etc.