While we love Indian food, if you’ve ever made curry from scratch you know, it can be a long, time-consuming process. To cut corners, I sometimes use ready-made sauces but it’s really hard to find prepackaged ones that not only taste good but are organic, not to mention vegan, gluten-free and nut-free.

For the most part, I find that store-bought sauces or mixes often need a bit of embellishment to make them more flavourful – so I end up having to add a ton of spices just to make them palatable. How happy I was to recently discover a new line of sauces that step up to the challenge! These sauces are made in small batches and are full of flavour on their own.

Ingredients

3          large potatoes, peeled and chopped

1          small cauliflower, chopped

1          large onion, diced

1          can chickpeas, rinsed (398 ml)

2          cloves garlic (2-3 tsp) minced

1          jar (485 ml) Perfect Chef Veg Curry

avocado or coconut oil

salt & pepper

Slower Method

Chop potatoes into bite-size pieces. Boil in salted water about 15 mins., until tender. Drain and set aside. While potatoes are boiling, heat oil in large Dutch oven or heavy pot with lid, add chopped onions and sauté on medium heat about 5 mins. Mix in garlic and cauliflower. Cover with lid and allow cauliflower to steam about 5-10 mins.

Once cauliflower has started to soften, stir in chickpeas and cooked potatoes. Add sauce and mix thoroughly. Season with salt and pepper. If curry is too thick, add a small amount of water or unsweetened non-dairy milk (soy, rice, coconut or almond milk work well for a creamier sauce) to desired consistency.

Replace lid and continue cooking, stirring regularly, until sauce beings to boil. Reduce heat and simmer 5-10 mins., until all vegetables are heated through. Serve with cooked basmati rice and flatbread or naan. Enjoy!

Make ahead tips:

The trick is to make parts of this meal ahead of time. Any prep you can do beforehand will cut down your overall cooking time.

Some suggestions:

-Boil the potatoes as above. Drain. Cool and store for later use.

-Wash and chop cauliflower, then store in container until ready to use. Or while you are boiling the potatoes, toss cauliflower with oil until lightly coated and roast in oven at 400°C for about 15 mins., until lightly browned. Cool and store for later use.

-Prechop garlic and store in a small amount of oil (or cheat and buy minced garlic).

-Sauté onions in oil until lightly browned.

Speedy Method

If all or most of your ingredients are cooked and ready to go, it’s a quick and simple assembly. Simply heat oil in Dutch oven, add onions and stir in garlic. Mix in cooked potatoes, roasted cauliflower, chickpeas and sauce. Season with salt and pepper and simmer 10-15 minutes until all vegetables are heated thoroughly.

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