- Cauliflower & Chickpea Curry.jpg (40.52 KiB) Viewed 466 times
Takes: 30 minutes
Serves: 4
No nutritional information available.
Ingredients
- 2 tsp vegetable oil
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- ½ tsp coriander seeds
- 2 tbsp curry paste of choice
- 400g can chopped tomatoes
- 350ml hot vegetable stock
- 1 carrot, thinly sliced
- ½ cauliflower, cut into florets
- 75g green beans, halved
- 400g can chickpeas, drained and rinsed
- Salt and freshly ground black pepper
Method
1. Heat the oil in a large saucepan over a medium heat. Cook the onion and celery for 3 - 4 minutes, stirring, until softened. Add the coriander seeds and cook for 1 minute. Stir in the curry paste and cook for 1 - 2 minutes until fragrant.
2. Stir in the tomatoes and stock and add the carrot. Bring to the boil, then reduce the heat the heat and simmer, covered, for 10 minutes.
3. Add the cauliflower, beans and chickpeas and simmer for 10 minutes, or until the vegetables are tender and the liquid is reduced. Season with salt and pepper.
4. Garnish with freshly chopped flat-lead parsley and serve with naan or roti bread and rice, if liked.
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