Potato & Chickpea Goan Curry with Aromatic Cauliflower Rice

Cooks In
Cooking Time 30


500g Scotty Brand Kestrel Potatoes, 20mm Diced
175g Red Split Lentils
100g Chickpeas Drained
15g Garlic Puree
15g Ginger Puree
100g Diced White Onion
10g SPICE POTS Goan Seasoning
250g Tinned Plum Chopped Tomatoes
50g Fresh Spinach
500ml Vegetable Stock
8g Chopped Fresh Coriander
150g Cauliflower Florets Grated
5g Freshly Chopped Parsley


  1. Place the potatoes in a pan of cold salted water, bring to the boil then simmer for the 5 minutes, drain, and set aside.

  2. Blend the garlic, ginger, and onion to form a paste, heat the vegetable oil in a deep non-stick saucepan, cook the paste with the Goan seasoning for 2-3 minutes on a med heat.

  3. Add the potatoes, plum tomatoes, stock, and lentils in the saucepan and bring to the boil then turn down to simmer for approx 25 minutes until the stock has almost absorbed.

  4. Add the spinach, drained chickpeas and chopped coriander, stir until evenly mixed.

  5. Meanwhile, prepare the cauliflower. Either grate it or lightly blend it in a food processor until it becomes a coarse crumb and resembles small grains of rice.

  6. Transfer to a microwavable bowl and cover with cling film, pierce film 2-3 times, cook on a high heat for 3 minutes, season and add a little freshly chopped parsley, serve.


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