Indian Chickpea Curry

  1. Heat a non stick wok over high heat.
  2. Saute onion and curry paste for 3 minutes or until onions are translucent.
  3. Add peanut spread and vegetable stock, stir until combined.
  4. Add cauliflower, cover and cook for 5 minutes until cauliflower is just tender.
  5. Stir in the chickpeas and spinach leaves, cook until spinach has wilted and chickpeas are heated through.
  6. Finish by swirling in the coconut cream.
  7. Serve over rice in bowls.
  8. Garnish with coriander or parsley.

onion, indian style curry paste, vegetable stock, cauliflower, chickpeas, baby spinach leaves, coconut cream, rice, coriander

Taken from www.kraftrecipes.com/recipes/indian-chickpea-curry-103281.aspx (may not work)

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