Cauliflower And Chickpea Curry

• 2 tbsp olive oil
• 1 None onion, thickly sliced
• 2 tbsp Indian curry paste of choice
• 1 can (14 oz) diced tomatoes
• 1/2 cup vegetable stock
• 1 head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 9 oz green beans, trimmed and halved
• 1 bunch kale, thick stems discarded, leaves coarsely chopped
• None None Plain yogurt, to serve

1. Heat 1 tbsp of the oil in a large saucepan on medium heat. Cook onion for 4-5 mins or until golden. Add curry paste and cook for 1-2 mins or until fragrant.
2. Stir in tomatoes and stock and bring to a boil. Add cauliflower and simmer for 4-5 mins or until just tender. Mix in chickpeas and green beans and simmer a further for 2-3 mins or until vegetables are tender. Season to taste.
3. Heat remaining 1 tbsp oil in large skillet on medium heat. Cook kale, covered, 1-2 mins, until just wilted. Season to taste. Serve curry with kale and accompany with yogurt.

olive oil, onion, curry, tomatoes, vegetable stock, cauliflower, chickpeas, green beans, kale, yogurt

Taken from recipes-plus.com/api/v2.0/recipes/26372 (may not work)