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indian cauliflower and chickpea curry

4.8

(60)

www.taste.com.au
Your Recipes

Prep Time: 15 minutes

Cook Time: 17 minutes

Total: 32 minutes

Servings: 4

Cost: $8.62 /serving

Ingredients

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Instructions

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Step 1

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add curry paste 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. Add the peas and simmer for a further 3 minutes or until all the vegetables are just tender. Season to taste with salt and pepper.

Step 3

Stir the coriander into the yoghurt. Serve the curry on rice, topped with a spoonful of the coriander yoghurt.

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