Indian cauliflower and chickpea curry

Fill the air with fragrant mouth-watering spices, pile the table with curries, then dive into a spectacular Indian feast.

• 2 teaspoons olive oil
• 1 onion, finely chopped
• 2 tablespoons medium-hot curry paste (such as rogan josh)
• 400g can chopped tomatoes
• 1 1/2 cups (375ml) Campbell's Real Stock Vegetable Salt Reduced
• 1/2 large cauliflower (about 500g), trimmed, cut into florets
• 400g can chickpeas, rinsed, drained
• 200g frozen peas
• 2 cups steamed SunRice Basmati Rice
• 1 tablespoon chopped coriander leaves
• 4 tablespoons (1/3 cup) low-fat natural yoghurt
• SAXA Pink Himalayan Salt Flakes, to season

Energy 2487kJ	Fat saturated 1.00g
Fat Total 8.00g	Carbohydrate sugars 11.00g
Carbohydrate Total 103.00g	Dietary Fibre 12.00g
Protein 19.00g	Cholesterol 4.00mg
Sodium 1031.19mg

All nutrition values are per serve.

1. 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.

2. 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.

3. Step 3

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