Cauliflower, Chickpea, Tomato & Coriander Curry Recipe

Ingredients
Olive oil spray
1 red onion, halved, cut into thin wedges
2 garlic cloves, crushed
2 long fresh green chillies, halved, deseeded, finely chopped
1 teaspoon cumin seeds, lightly crushed (see tip)
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
2 x 250g punnets cherry tomatoes, halved
500g cauliflower, trimmed, cut into florets
125ml (1/2 cup) water
1 x 400g can chickpeas, rinsed, drained
200g green beans, topped, cut into 3cm lengths
2 tablespoons chopped fresh coriander
Steamed SunRice Basmati Rice, to serve
Fresh coriander leaves, to serve

Method

Step 1. Spray a wok or large non-stick frying pan lightly with olive oil spray. Heat over medium-high heat. Add the onion and stir-fry for 3 minutes or until light golden. Add the garlic, chilli, cumin seeds, ground coriander and turmeric. Stir-fry for 1 minute or until aromatic.

Step 2. Stir in the tomato, cauliflower and water. Bring to the boil. Reduce heat to low. Simmer, covered, for 6 minutes.

Step 3. Stir in the chickpeas and beans. Simmer, covered, for 3 minutes or until beans are bright green and tender crisp.

Step 4. Stir in the chopped coriander and season with pepper. Divide the rice and curry among serving bowls. Top with coriander leaves to serve.