Chickpea and cauliflower curry

Instructions

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.