Name: Cauliflower and chickpea curry
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1 brown onion, thickly sliced; 2 tablespoon indian curry paste of choice; 400 gram can diced tomatoes; 1 1/2 cup vegetable stock; 1 head, cut into florets cauliflower; 400 gram can chickpeas, rinsed, drained; 250 gram green beans, trimmed, halved; 1 bunch kale, trimmed, roughly chopped; natural yoghurt, to serve

Cauliflower and chickpea curry

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Serves 6

Prep

25M

Cook

20M

Total

45M

Ingredients

2 tablespoon olive oil

1 brown onion, thickly sliced

2 tablespoon indian curry paste of choice

400 gram can diced tomatoes

1 1/2 cup vegetable stock

1 head, cut into florets cauliflower

400 gram can chickpeas, rinsed, drained

250 gram green beans, trimmed, halved

1 bunch kale, trimmed, roughly chopped

natural yoghurt, to serve

Method

1.Heat half oil in a large saucepan on medium heat. Cook onion for 4-5 minutes or until golden. Add paste and cook for 1-2 minutes or until fragrant.

2.Stir in tomatoes and stock and bring to the boil. Add cauliflower and simmer for 4-5 minutes or until just tender. Mix in chickpeas and beans and simmer a further for 2-3 minutes or until vegetables are tender. Season to taste.

3.Heat remaining oil in large frying pan on medium. Cook kale, covered, 1-2 minutes, until just wilted. Season to taste. Serve curry with kale and accompany with yoghurt.

For a hotter curry, use vindaloo paste. For a mild heat, try making with korma paste.
Note

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Ingredients

Method

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