Chickpea and cauliflower curry

Author: Liz Macri - Recipe Writer & Editor

Photographer: Andy Lewis

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Serves: 4

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

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spray oil
1 medium-sized onion, finely chopped
2 cloves garlic, finely chopped
1 ½ tablespoons Indian curry paste, eg. tikka masala or tandoori
¼ 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 chickpeagarbanzoXsgarbanzosX, drained, rinsed
1 cup frozen sliced green beans
3 cups cooked brown basmati rice, to serve
⅓ cup fresh coriandercilantroX

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Instructions

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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.

Variations

Make it gluten free: Check curry paste is gluten free.

Nutrition Info (per serve)

Calories 350 cal

Kilojoules 1470 kJ

Protein 14 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 55 g

Sugar 15 g

Dietary fibre 11 g

Sodium 110 mg

Calcium 130 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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