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
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