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Chickpea and Cauliflower Curry

  • 4servings
  • 25minutes

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 1 onion, finely chopped

  3. 2 tablespoons medium-hot curry paste

  4. 1 (400g) tin chopped tomatoes

  5. 350ml vegetable stock

  6. 1 (400g) tin chickpeas, rinsed and drained

  7. 1/2 large cauliflower, chopped into florets

  8. 200g frozen peas

  9. basmati rice to serve

  10. 1 tablespoon chopped coriander leaves to serve

  11. 4 tablespoons natural yoghurt to serve

Instructions Jump to Ingredients ↑

  1. Fry onion and curry paste until fragrant. Add tomatoes and stock and bring to the boil. Simmer for 2 minutes. Add cauliflower and chickpeas, simmer for 5 minutes. Add peas and simmer briefly.

  2. Serve with rice, chopped coriander and yoghurt.

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