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Cauliflower & Broccoli Chickpea Curry
Cauliflower & Broccoli Chickpea Curry

Ingredients

2 Cups McCain Cauliflower Florets

2 Cups McCain Broccoli Florets

2 Cups McCain Baby Peas

2 Onions Roughly Chopped

2 Teaspoons Garlic Flakes

150ml Oil

1 Teaspoon Coriander Seeds

1 Teaspoon Cumin Seeds

2 Bay Leaves

8 Curry Leaves

1 Teaspoon Ground Ginger

2 Teaspoons Ground Turmeric

3 Teaspoons Hot Curry Powder

1 Red Chilli, split lengthways

6 Tomatoes, roughly chopped

1 Can Chickpeas, drained and rinsed

10 Fresh Coriander, roughly chopped

 

For the Creamed Samp:

2 Cups McCain Sweet Potatoes

1kg Samp

1 Onion, finely diced

1 Packet Cream of Mushroom Soup

½ cup Milk Powder

Salt and Pepper to taste

Servings

6 -10

Directions

Rinse samp a few until water runs off clear.

Put in pot and cover with cold water.

Bring to a boil and cook over medium heat for almost 2 hours.

Stir occasionally and top up with water if needed throughout the process.

Test the samp and if tender add the onion and potatoes.

Once the potatoes start disintegrating, drain off most of the liquid.

Mix the mushroom soup and milk powder with 1 cup of water and stir into the samp mix.

Crush the sweet potatoes while stirring and cook until smooth and creamy.

Season to taste.

 

For the curry, sauté the onion and garlic in the oil until soft and translucent.

Add all the spices and sauté for another minute until fragrant.

Add the tomatoes and chilli and simmer the mix over a low heat for about 10 to 15 minutes.

Add the frozen vegetables and allow to simmer uncovered for another 15 to 20 minutes.

Once the sauce has thickened slightly, add the chickpeas.

Season to taste.

Warm for another 5 minutes and stir in the chopped coriander just before serving.