This delicious recipe for Cauliflower Chickpea Curry is an easy vegetarian dinner option the whole family will enjoy.
Ingredients
20ml olive oil
1 onion, finely sliced
2 tablespoons medium curry paste
1/2 cauliflower (approx. 450g), cut into florets
400g can ARDMONA Whole Peeled Tomatoes
400g can chickpeas, drained and rinsed
100g green beans, trimmed and chopped
1 cup water
Salt flakes and freshly ground black pepper, to taste
1/2 cup coriander leaves, chopped
Steamed rice and naan bread, to serve
Method
Heat oil in a deep frying pan over a low heat. Add onion and cook for 2-3 minutes until softened. Stir in curry paste and cook for 1-2 minutes until fragrant
Add cauliflower, tomatoes, chickpeas, beans and water to pan. Bring to the boil, reduce heat and simmer covered, stirring often for 12-15 minutes or until cauliflower is tender. Season to taste
Stir in coriander leaves and accompany with steamed rice and bread
