quick chickpea balti

Cut the florets into bite sized pieces. Heat 1 cm water in a mediium-large saucepan, put in the cauliflower and cook for 4-5 minutes, until it's just tender. Drain, then add the spinach, tomatoes, chick peas and balti curry paste to the pan.

Cook gently for 3-4 minutes, stirring, until the mixture is hot and the spinach is tender. The saucepan and tomato will produce water as they cook and this will blend with the balti paste to make a small quantity of tasty sauce and prevent the mixture from sticking to the pan. Serve with the warmed nan bread.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.