Chickpea and cauliflower curry
Time to make: 30 mins
( Hands-on time: 10 mins )
Total cost: $ 9.76 / $ 2.44 per serve
(at time of publication)
Nutrition Info.(per serve)
1 medium-sized onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 tablespoons Indian curry paste, eg. tikka masala or tandoori
1/4 teaspoon dried red chilli flakes
500g fresh or frozen cauliflower florets
2 x 400g cans no-added-salt chopped tomatoes
420g can no-added-salt chickpeas, drained, rinsed
1 cup frozen sliced green beans
3 cups cooked brown basmati rice, to serve
1/3 cup fresh coriander
Total fat 6g
Saturated fat 1g
Dietary fibre 11g
1 Spray a large deep saucepan with oil and set over a medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until soft. Add curry paste and chilli flakes. Cook, stirring, for 1 minute or until mixture is fragrant.
2 Add cauliflower, tomatoes and 1 cup water. Bring to the boil. Reduce heat to low and simmer for 10 minutes or until florets are tender and heated through.
3 Add chickpeas and green beans. Cook for 5 minutes or until heated through.
4 Top basmati rice with curry, scatter with coriander and serve.
Make it gluten free: Check curry paste is gluten free.
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