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Indian cauliflower and chickpea curry

Ingredients

  • 2 teaspoons olive oil>
  • 1 onion, finely chopped
  • 2 tablespoons medium-hot curry paste (such as rogan josh)
  • 400g can chopped tomatoes
  • 1 1/2 cups (375ml) salt-reduced vegetable stock
  • 1/2 large cauliflower (about 500g), trimmed, cut into florets
  • 400g can chickpeas, rinsed, drained
  • 200g frozen peas
  • 2 cups steamed basmati rice
  • 1 tablespoon chopped coriander leaves
  • 4 tablespoons (1/3 cup) low-fat natural yoghurt

Method

  1. Step 1 - Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add curry paste and cook, stirring, for 1-2 minutes until fragrant. Stir in the tomatoes and stock, then bring to the boil. Reduce heat to medium-low and simmer for 2 minutes.
  2. Step 2 - Add cauliflower and chickpeas, simmer for 5 minutes. Add the peas and simmer for a further 3 minutes or until all the vegetables are just tender. Season to taste with salt and pepper.
  3. Step 3 - Stir the coriander into the yoghurt. Serve the curry on rice, topped with a spoonful of the coriander yoghurt.

Recipe Ingredient

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