• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Indian cauliflower and chickpea curry

    Add to MenuAdd to Calendar

    Source: www.taste.com.auReport recipe

    Rate this recipe:

    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, H, C, P
    MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 4)

    2. 2 tsp olive oil

    3. 1 onion, finely chopped

    4. 2 tbs medium-hot curry paste (such as rogan josh)

    5. 400g can chopped tomatoes

    6. 1 1/2 cups (375ml) salt-reduced vegetable stock

    7. 1/2 large cauliflower (about 500g), trimmed, cut into florets

    8. 400g can chickpeas, rinsed, drained

    9. 200g frozen peas

    10. 2 cups steamed basmati rice

    11. 1 tbs chopped coriander leaves

    12. 4 tbs (1/3 cup) low-fat natural yoghurt

    Instructions Jump to Ingredients ↑

    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. 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. Stir the coriander into the yoghurt. Serve the curry on rice, topped with a spoonful of the coriander yoghurt.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback