Cauliflower & chickpea balti
Calorie controlled cooking spray
1 teaspoon(s), 6 pods, bashed
2 medium, diced
3 clove(s), crushed
2 tablespoon(s), peeled and grated
2 teaspoon(s), level
1 teaspoon(s), level
¼ teaspoon(s), level
Vegetable stock cube(s)
1 cube(s), made with 500ml water
1 can(s), large, chopped
1 whole, cut into small florets
White basmati rice, dry
Lemon Juice, Fresh
2 can(s), large, drained
4 tablespoon(s), chopped
- Mist a flameproof casserole or large, deep frying pan with cooking spray, set over a medium heat and fry the cardamom pods for 1 minute. Add the onions and fry for 6-8 minutes until soft, then stir in the garlic, ginger, spices and chilli flakes and fry for another 2 minutes.
- Stir in the stock, tomatoes and cauliflower, season, then simmer for 10-15 minutes until the sauce has reduced and the cauliflower is tender. Meanwhile, cook the rice according to pack instructions, adding the lemon juice as it simmers.
- Add the chickpeas to the curry and cook for 2-3 minutes to heat through, then stir through the coriander. Serve the curry with the rice on the side.