Ingredients

1 small cauliflower (cut into florets)

2 Carrots (sliced)

1 Onion (sliced)

2 Courgettes (sliced)

1 Green Chili (de-seeded and finely chopped)

14oz tin of Chickpeas

1/4 teaspoon Turmeric

1/4 teaspoon Ground Coriander

1/4 teaspoon Ground Cumin

3 tablespoons Curry paste

2 tablespoons Oil

 4 tablespoons of plain yogurt

Salt to season

4 naan breads

1 bunch Fresh Coriander (chopped)

Method

Fry the cauliflower, courgette, carrot, onion and chilli in the oil with the turmeric, cumin, coriander and curry paste for 15-20 minutes on a medium heat.

Add the chickpeas and  yogurt and simmer for a further 5 minutes.

Pour into a serving dish and sprinkle with the chopped corriander.

Serve with freshly made naan breads

Cooks Comments and Tips

I like to add a couple of quartered tomatoes to the curried vegetables 10 minutes before adding the chickpeas to give extra colour to the dish and enhance the flavour.