Serves 2
Ingredients
1 Garlic clove, crushed (s)
1 Knorr Curry flavour pot (2 syns/2=1 syn per person)
1 Onion, finely chopped (s)
1 Cm of ginger, grated
1 Tbsp. Tomato puree (s)
200mL Knorr herb stockpot + hot water
200g Cauliflower heads (s)
400g Chickpeas, drained (p) (f)
400g Chopped tomatoes (s)
S & P
(* Cooked rice if required)
Method
Heat a frying pan, sprayed with frylight, on a low heat, add onions, ginger & garlic, and cook till soft.
When soft, add the Knorr curry flavour pot, mix well.
Add the tomatoes, chickpeas, tomato puree, cauliflower & stock. Increase the heat to a boil then reduce after a few minutes to a simmer, cook for 25-30 mins, covered.
Cook rice if required.
