Cauliflower and Chickpea Curry

• 300 g cauliflower
• 1 carrot
• 150 g peas
• 1 (250 ml) can pineapple
• 1 (250 ml) can coconut milk
• 1 (250 ml) can chickpeas
• 2 tablespoons green curry paste
• 250 ml chicken stock

1. Fry curry paste in oil.
2. Add cauliflower, carrots, chickpeas.
3. Fry for 5 minutes.
4. Add peas and pineapple, and fry for a further 5 minutes.
5. Add chicken stock, and simmer on low heat for 20 minutes.
6. Add coconut milk, and simmer for a further 20 minutes.
7. Serve with jasmine rice.

cauliflower, carrot, peas, pineapple, coconut milk, chickpeas, green curry, chicken stock

Taken from www.food.com/recipe/cauliflower-and-chickpea-curry-190766 (may not work)