Name: Indian cauliflower and chickpea curry
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 1
Ingredients: 9.20 gm olive oil; 1 onion, finely chopped; 56.00 gm medium-hot curry paste (such as rogan josh); 400g can chopped tomatoes; 375ml vegetable stock; 1/2 large cauliflower (about 500g), trimmed, cut into florets; 400g can chickpeas, rinsed, drained; 200g frozen peas; 400.00 gm steamed Basmati rice; 20.00 ml chopped coriander leaves; 80.00 ml (1/3 cup) low-fat natural yoghurt; Salt, to season

Indian cauliflower and chickpea curry

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Prep Time:
15 minutes

Cook Time:
17 minutes

Total Time:
32 minutes

Create a lavish Indian feast with aromatic spices and flavorful curries.

Ingredients:

9.20 gm olive oil
1 onion, finely chopped
56.00 gm medium-hot curry paste (such as rogan josh)
400g can chopped tomatoes
375ml vegetable stock
1/2 large cauliflower (about 500g), trimmed, cut into florets
400g can chickpeas, rinsed, drained
200g frozen peas
400.00 gm steamed Basmati rice
20.00 ml chopped coriander leaves
80.00 ml (1/3 cup) low-fat natural yoghurt
Salt, to season

Instructions:

In a large saucepan over medium heat, sauté onion in oil until soft, about 5 minutes. Add and cook curry paste until fragrant, about 1-2 minutes. Pour in tomatoes and stock, then bring to a gentle boil. Simmer over medium-low heat for 2 minutes.
Simmer cauliflower and chickpeas for 5 minutes. Add peas and simmer for an additional 3 minutes until vegetables are tender. Season with salt and pepper to taste.
Mix the coriander into the yogurt. Serve the curry over rice and garnish with a dollop of the coriander yogurt.

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