Massaman cauliflower and chickpea curry

Instructions

1 Lightly spray large saucepan with olive oil and set it over a medium heat. Cook the onion, stirring, for 5 minutes, or until softened. Add the curry paste and cinnamon; cook, stirring, for 2 minutes, or until fragrant. Add carrots, cook for 1 minute.

2 Add the tomatoes and cook, stirring, for 2 minutes. Add the chickpeas, coconut milk, and stock, bring to the boil. Reduce the heat and simmer, partially covered, for 15 minutes, or until carrots are tender. Add cauliflower; simmer, covered, for a further 5–10 minutes, or until cauliflower is tender.

3 Serve curry with steamed rice and Asian greens.