This vegetarian curry is super easy and super yum, bursting with flavour and spice!
400g baby white potatoes, quartered
250g packet pearl couscous
1 tablespoon olive oil
1 large onion, chopped
2 x 110g sachets Lee Kum Kee Ready Sauce for Coconut Curry Vegetables
2 x 400g cans diced tomatoes
400g can chickpeas, rinsed, drained
150g bag fresh cauliflower florets
½ cup frozen peas
100g baby spinach leaves
Fresh coriander sprigs, to garnish
Place potatoes in a shallow, microwave-safe dish with 2 tablespoons water. Cover with damp, absorbent kitchen paper. Microwave on High (100%) for about 5 to 7 minutes or until just tender. Remove. Drain well.
Meanwhile, cook couscous in a large saucepan of boiling, salted water until tender. Drain. Cover to keep warm.
Heat oil in a large, deep frying pan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Stir in sauce, tomatoes and 1 cup water. Add chickpeas, cauliflower and potatoes. Bring to boil.
Gently boil, stirring occasionally, for about 12 minutes, or until cauliflower is tender and sauce is slightly thickened.
Stir in peas. Gently boil for a further 2 minutes, or until tender. Remove from heat. Stir in spinach until wilted.
Garnish with coriander sprigs. Serve with couscous.
TIP! For a non-vegetarian dish, add 400g chopped chicken thigh fillets with the onion. Cook, stirring occasionally for about 6 minutes.