1. Make Coriander-Ginger Rice

   Combine all ingredients in a large pot and bring to boil. Simmer, covered, for 40 minutes. Remove ginger. Fluff rice with a fork.

   • 185 g Long Grain Brown Rice
   • 1 tsp , peeled Ginger Root
   • 1/4 bunch , stems removed Fresh Coriander
   • 475 ml Water
   • 1/2 tsp Salt
2. Prepare Protein

   Prepare chickpeas, set aside.

   • 850 g , drained and rinsed Tinned Chickpeas
3. Prepare Spice Mix

   Mix spices in a small bowl, set aside.

   • 1 Tbsp Garam Masala
   • 1 Tbsp Black Mustard Seeds
   • 2 tsp Ground Turmeric
   • 1/2 tsp Chilli Flakes
   • 1/4 tsp Black Pepper
4. Prepare Vegetables

   Prepare vegetables. Set aside.

   • 1 , chopped Yellow Onion
   • 4 , minced Garlic Cloves
   • 1 Tbsp , grated Ginger Root
   • 2 , medium, cut into 12.5 mm cubes Potatoes
   • 1/2 , medium, cut into florets Cauliflower
   • 1/2 bunch , chopped, leaves and tender stems Fresh Coriander
5. Create Curry

   In the large pot, heat ghee over medium-high heat. Add vegetables, reserving coriander, potatoes and cauliflower. Cook for 5 minutes or until onions are soft. Add spice mix and tomato paste. Cook until fragrant, for about 20 seconds, stirring occasionally. Add protein, potatoes, stock, tomatoes (crushing them into the pot by hand) and salt. Let simmer uncovered on medium-low heat for 10 minutes. Add cauliflower and more liquid if needed to cover vegetables. Let simmer for an additional 10 minutes or until potatoes are tender. Stir in coriander and check seasoning.

   • 2 Tbsp Ghee
   • 4 Tbsp Tomato Purée
   • 425 g Tinned Tomato
   • 720 ml Vegetable Stock
6. Plate & Serve Curry

   Plate rice and serve with curry. Enjoy!

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By Innit Culinary Team