Mixed Vegetable Curry6 small onions, quartered
6 small tomatoes, quartered
6 cauliflower florets
6 baby potatoes
1/2 lb. chickpeas
1 tsp. ginger paste
1 tsp. garlic paste
1 tbsp. oil
1 tsp. salt or to taste
Method:
Heat oil in a non stick frying pan (or skillet) and fry the onions, ginger and garlic, tomatoes and
potatoes for five minutes. Next, add the cauliflower florets, chickpeas and salt. Cook till done.