Chick Pea & Cauliflower Curry

Ingredients

45 ml (3 T) sunflower oil
2 garlic cloves, crushed
1 medium onion, chopped
2 x 410 g can Rhodes Tomato Indian Style
1 x 410 g can Rhodes Chick Peas, drained
500 g cauliflower florets, frozen
salt and white pepper
handful of coriander leaves, whole or chopped
to serve: naan bread or cooked white rice

Method

  1. Heat the oil in a medium saucepan and fry the garlic and the onion until softened.
  2. Add the Rhodes Indian Style Tomato and bring to the boil.
  3. Add the Rhodes Chick Peas and the cauliflower florets.
  4. Bring the sauce back to the heat and then simmer for 10 minutes.
  5. Season to taste.
  6. Sprinkle with the coriander and serve over the rice.
Cooking Tip

If you are using fresh cauliflower, cut it into florets and boil until tender before adding to the sauce.

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