Coconut, cauliflower and chickpea curry
4
Points®
Total time: 4 hr 55 min • Prep: 15 min • Cook: 4 hr 40 min • Serves: 4 • Difficulty: Easy
This chickpea and tofu based curry is a vibrant, modern take on slow-cooking. With the mild spice of curry and creamy coconut milk infused into all the ingredients creating a new take on Indian curry, it’s sure to please all those around for dinner.
Ingredients
Brown onion
1 medium, chopped
Tikka masala paste
¼ cup(s), (60g)
Fresh ginger
1 tbs, finely grated
Canned diced tomatoes
400 g
Vegetable stock
1 cup(s), (250ml)
Pumpkin
400 g, kent variety, chopped
Cauliflower
3 cup(s), (1/2 medium), cut into florets
Canned chickpeas, rinsed and drained
1 400g can, (1x400g can)
Light canned coconut milk
140 ml
Firm tofu
200 g, chopped
Baby spinach
120 g
Shredded or desiccated coconut
2 tbs, lightly toasted
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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).
3
Add coconut milk, tofu and spinach and cook, covered, on low for 30 minutes (or high for 15 minutes). Serve sprinkled with coconut.
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