Cauliflower & chickpea balti
6
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Cardamom Pods
1 teaspoon(s)
Onion
2 medium
Garlic
3 clove(s)
Root Ginger
2 tablespoon(s)
Ground Cumin
2 teaspoon(s), level
Curry Powder
1 teaspoon(s)
Garam Masala
1 teaspoon(s), level
Turmeric
1 teaspoon(s)
Chilli flakes
¼ teaspoon(s), level
Vegetable stock cube
1 cube(s)
Tinned Tomatoes
1 can(s), large
Cauliflower, Raw
1 whole
White basmati rice, dry
175 g
Lemon Juice, Fresh
3 tablespoon(s)
Chickpeas, cooked
2 can(s), large, drained
Coriander, fresh
4 tablespoon(s)
Instructions
1
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.
2
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.
3
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.
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