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Cauliflower and chickpea curry

  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, C, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 x 250g SunRice Brown Rice in

  2. 90 seconds

  3. 2 teaspoons vegetable oil or ghee

  4. 1 onion, finely chopped

  5. 2 tablespoons Rogan Josh curry paste or other medium hot curry paste

  6. 400g canned chopped tomatoes

  7. 1 1/2 cups vegetable stock

  8. 1 cauliflower, medium size, cut into florets

  9. 400g can chickpeas, drained and rinsed

  10. salt and pepper to taste

  11. 1/2 bunch coriander, chopped

  12. 1/2 cup natural yoghurt

Instructions Jump to Ingredients ↑

  1. In a saucepan heat oil or ghee over medium heat. Add onion and cook gently until soft. Add curry paste, stir while cooking for 2 minutes.

  2. Add tomatoes and stock and simmer for 5 minutes. Add cauliflower and chickpeas and simmer until cauliflower is just cooked.

  3. Season with salt and pepper. In a bowl, mix together coriander and yoghurt.

  4. Serve curry with yoghurt mixture and SunRice Brown Rice in 90 seconds.

  5. Tips For extra convenience use SunRice Medium Grain Brown Rice in 90 seconds.

  6. Variations Basmati rice would also work well with this Indian style curry. .

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