Cauliflower and Chickpea Curry
Serves up to 4
Cost Per Shop: $18.81
Cost Per Serve: $4.70
Rice bran oil*
1 onion, finely diced
Half cauliflower, cut into florets
1/4 cup store bought curry paste
400g tinned chickpeas, drained
2 tomatoes, roughly diced
400ml coconut milk
1 Tbsp soy sauce
2 cups baby spinach
Fresh coriander to garnish (optional)
Serve with rice!**
*to fry, a drizzle in a pan. Opt for high qual olive oil for more nutrients.
**one serve of rice is about 1/3 cup dry/uncooked! So 1 + 1/3 cups dry rice should serve ~ 4 people. Opt for brown to boost fibre content.
1. Bring a large heavy based pot to a medium heat with a drizzle of oil. Once hot, saute the onion for 2-3 minutes, then add the cauliflower pieces and sauté for a further couple of minutes.
2. Stir the curry paste into the cauliflower mixture, followed by the chickpeas and diced tomatoes. Once combined, pour in the coconut milk, and stir, then add half a can of water to the curry.
3. Bring the curry to a simmer, then lower the heat slightly and cook for 10-15 minutes, or until the cauliflower pieces are tender. Stir the soy sauce and spinach through the curry, then season to taste if required.
4. Garnish the curry with fresh coriander if desired, then serve and enjoy.
Say "No" to Food Waste!
Tip: You can make a creamy salad dressing with the leftover curry paste or mix it in with veggies before roasting for more flavour!