Indian Cauliflower and Chickpea Curry

taste.com.au

Jan Sessions

2 tsp olive oil

1 onion, finely chopped

2 tbsp medium-hot curry paste (such as rogan josh)

400g can chopped tomatoes

1 ½ cups (375ml) Massel vegetable liquid stock

½ large cauliflower (about 500g), trimmed, cut into florets

400g can chickpeas, rinsed, drained

200g frozen peas

2 cups steamed Basmati rice

1 tbsp chopped coriander leaves

4 tbsp (⅓ cup) low-fat natural yoghurt

Salt, to season

Directions at taste.com.au

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