Tomato, Chickpea and Cauliflower Curry
Tomato Chickpea and Cauliflower Curry is a hearty and flavourful dish that combines the goodness of vegetables with a rich blend of spices. This curry is perfect for a comforting meal and is packed with nutrients, making it both delicious and healthy.
Ingredients
- 2 cans canned cherry tomatoes
- 2 cans chickpeas drained
- 1 brown onion finely diced
- 300 g cauliflower cut into bite size florets
- 4 garlic cloves minced
- 1 red chilli finely diced
- 1 tablespoon garam masala
- 2 teaspoon coriander powder
- 1 teaspoon cumin
- 1 tablespoon vegetable stock powder or paste/concentrate
- 1 tablespoon olive oil
- sea salt
Instructions
- Bring a large pan to medium heat with the oil.
- Add the onion and chilli with a pinch of salt and sauté for 3 - 4 minutes.
- Add the garlic and spices and sauté/toast for 1 minute.
- Add the chickpeas, tomatoes, cauliflower and vegetable stock powder. Fill up both the empty tomato cans ¼ of the way with hot water, swish around and pour into the pan as well to make sure you get all that tomato.
- Mix well then cover with a lid. Bring to a simmer and let simmer for 15 - 20 minutes.
- Serve with rice, yogurt and some fresh coriander and enjoy!
Nutrition
Calories: 344kcalCarbohydrates: 55gProtein: 17gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 928mgPotassium: 1263mgFiber: 17gSugar: 12gVitamin A: 590IUVitamin C: 75mgCalcium: 191mgIron: 7mg
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