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Cauliflower and Chickpea Curry


Recipe Info

  • Servings : 4
  • Cook Time : 15m
  • Ready In : 15m


  • 2 tsps olive oil
  • 1 onion, finely chopped
  • 2 tbsps Rajah Hot Curry Powder
  • 400g can chopped tomatoes
  • 375ml vegetable stock
  • 500g cauliflower, cut into florets
  • 400g can chickpeas, rinsed, drained


Step 1

Heat the oil in a large pan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add Rajah Hot Curry Powder and cook, stirring, for 1-2 minutes until fragrant. Stir in the tomatoes and stock, then bring to the boil. Reduce heat to medium-low and simmer for 2 minutes.

Step 2

Add cauliflower and chickpeas, simmer for 5 minutes or until the vegetables are just tender. Season to taste with salt and pepper.

Step 3

Sprinkle with fresh mint and serve with Basmati rice.

Recipe Type: Tags: , ,
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