Special Diet

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 4 tablespoons medium curry paste
  • 1 small cauliflower, divided into florets
  • 375 ml (13 fl oz) vegetable stock, made with 1 vegetable stock cube and boiling water
  • 4 tomatoes, roughly chopped
  • 400 g (13 oz) canned chickpeas, drained and rinsed
  • 2 tablespoons mango chutney
  • salt and pepper
  • 4 tablespoons chopped coriander, to garnish
  • whisked natural yogurt, to serve (optional)

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.

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 yogurt, if liked.

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