Indian Chickpea Curry
- 1 onion, sliced
- 2 tablespoons Indian style curry paste
- 1/4 cup KRAFT* Light Crunchy Peanut Spread
- 3/4 cup vegetable stock
- 1 medium sized cauliflower, cut into florets Safeway 1 lb For $1.99 thru 02/09
- 425g can chickpeas (garbanzo beans), drained
- 2 cup baby spinach leaves, washed
- 200ml can Lite coconut cream*
- 4 cups cooked rice
- coriander or parsley to garnish
- Heat a non stick wok over high heat.
- Saute onion and curry paste for 3 minutes or until onions are translucent.
- Add peanut spread and vegetable stock, stir until combined.
- Add cauliflower, cover and cook for 5 minutes until cauliflower is just tender.
- Stir in the chickpeas and spinach leaves, cook until spinach has wilted and chickpeas are heated through.
- Finish by swirling in the coconut cream.
- Serve over rice in bowls.
- 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)