Cauliflower and chickpea curry

  • 2 tbsp vegetable oil
  • 1 medium onion – chopped
  • 2 garlic cloves – chopped
  • 3 tbsp curry powder
  • 450g carrots – peeled and sliced
  • 225g mushrooms – sliced
  • 1 small cauliflower – broken into florets
  • 2 tbsp tomato purée
  • 275g tin of chopped tomatoes
  • 600ml vegetable stock
  • 225g tin of chick peas
  • salt and pepper

Method

  1. Heat the oil in a large pan and gently fry the onions for 2 minutes.
  2. Add the garlic and curry powder, stir and leave to cook gently for a further 2 minutes.
  3. Add the carrots, mushrooms and cauliflower florets and gently fry until softened.
  4. Add the tomato puree, tinned tomatoes and stock, then bring to the boil.
  5. Leave to simmer gently for 20 minutes, then stir in the chickpeas. Season to taste.
  6. Serve with boiled rice or jacket potato.