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

More weights & measures

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

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 350cal

Kilojoules 1470kJ

Protein 14g

Total fat 6g

–Saturated fat 1g

Carbohydrates 55g

–Sugars 15g

Dietary fibre 11g

Sodium 110mg

Calcium 130mg

Iron 3mg

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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