Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 4tablespoons curry paste
- 1 small cauliflower, divided into florets
- 1 1/2 cup vegetable stock, made with 1 vegetable stock cube and boiling water
- 4 tomatoes, roughly chopped
- 400grams canned chickpeas, drained and rinsed
- 2tablespoons mango chutney
- 1 pinch salt
- 1 pinch pepper
- 4tablespoons coriander, chopped (to garnish)
- 1tablespoons whisked natural yoghurt (to serve)
Nutrition per serving
1260kJ / 300Cal
1260 Kilojoules or 300 Calories
14% of daily energy intake*
Protein
9.9grams
Fat
12.7grams
Carbs
32.2grams
Sugars
15.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Heat the oil in a saucepan, add the onion and garlic and cook until the onion is soft and starting to brown. Stir in the curry paste, add the cauliflower and stock and bring to the boil. Reduce the heat, cover tightly and simmer for 10 minutes.
Step 2 of 2
Add the tomatoes, chickpeas and chutney and continue to cook, uncovered, for 10 minutes. Season to taste with salt and pepper. Serve garnished with coriander and drizzled with a little whisked yoghurt, if liked.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.