Coconut, cauliflower and chickpea curry
1 medium, chopped
tikka masala paste
¼ cup(s), (60g)
1 tbs, finely grated
canned diced tomatoes
1 cup(s), (250ml)
400 g, kent variety, chopped
3 cup(s), (1/2 medium), cut into florets
chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1x400g can)
light coconut milk
200 g, chopped
baby spinach leaves
shredded or desiccated coconut
2 tbs, lightly toasted
1 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add paste and ginger and cook, stirring, for 1 minute or until fragrant. Add tomatoes and stock and bring to the boil.
- Transfer mixture to a 4.5 litre (18-cup) slow cooker. Add pumpkin, cauliflower and chickpeas. Cook, covered, on low for 4 hours (or high for 2 hours).
- Add coconut milk, tofu and spinach and cook, covered, on low for 30 minutes (or high for 15 minutes). Serve sprinkled with coconut.