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Indian cauliflower and chickpea curry

Chrissy Freer
  • 32 minutes
  • Serves 4

INGREDIENTS

1/2

Cauliflower (about 500g), large

1 400 gram can

Chickpeas

1 tbsp

Coriander, leaves

1

Onion

200 g

Peas, frozen

1 400 gram can

Tomatoes

2 tbsp

Curry paste, medium hot

1 1/2 cups

Massel vegetable liquid stock

2 cups

Basmati rice

1

Salt

2 tsp

Olive oil

4 tbsp

Yoghurt, low-fat natural