Cauliflower, chickpea, tomato & coriander curry

COOK'S TIP Use a mortar and pestle, or the end of a rolling pin, to crush the cumin seeds. FREEZING TIP Cool at end of step 3. Freeze in an airtight container for up to 4 months. Thaw, reheat and continue from step 4.

 

Ingredients

Olive oil spray
1 red onion, halved, cut into thin wedges
2 garlic cloves, crushed
2 long fresh green chillies, halved, deseeded, finely chopped
1 tsp cumin seeds, lightly crushed
2 tsp ground coriander
1/2 tsp ground turmeric
2 x 250g punnets cherry tomatoes, halved
500g cauliflower, trimmed, cut into florets
125ml (1/2 cup) water
1 x 400g can chickpeas, rinsed, drained
200g green beans, topped, cut into 3cm lengths
2 tbs chopped fresh coriander
Steamed basmati rice, to serve
Fresh coriander leaves, to serve

 

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Method

1. Spray a wok or large non-stick frying pan lightly with olive oil spray. Heat over medium-high heat. Add the onion and stir-fry for 3 minutes or until light golden. Add the garlic, chilli, cumin seeds, ground coriander and turmeric. Stir-fry for 1 minute or until aromatic.
2. Stir in the tomato, cauliflower and water. Bring to the boil.
Reduce heat to low. Simmer, covered, for 6 minutes.
3. Stir in the chickpeas and beans. Simmer, covered, for 3 minutes or until beans are bright green and tender crisp.
4. Stir in the chopped coriander and season with pepper. Divide the rice and curry among serving bowls. Top with coriander leaves to serve.
Per serve: 15g protein, 3.5g fat (0.5g saturated fat), 72g carb, 12g dietary fibre, 1585kJ (380 Cals).