Name: Veg-packed cauliflower and chickpea curry
Total time: 2400 s
Yield: 4
Ingredients: 400 gram sweet potato jacket; 1 onion; 2 clove garlic; 1 jar Bombay-style spice paste; 1 tin chopped tomatoes; 1 tin coconut milk; 300 gram cauliflower; 100 gram green beans; 1 tin chickpeas; 2 pouch microwave wholegrain rice

Step 1

Preheat the oven to 240°C/220°C fan. Line a baking tray with baking paper.

Step 2

Spread the sweet potato (400 g) out on the tray and drizzle with oil. Season. Roast for 20 minutes, or until tender.

Step 3

Heat 2 tbsp oil in a large sauté pan over a medium-high heat. When hot, add the onion (1) and cook for 4–5 minutes, or until it starts to brown.

Step 4

Add the garlic (2 cloves) and cook for 2 minutes. Add the spice paste (1 jar) along with a big pinch of salt and stir well for 1 minute, until fragrant.

Step 5

Pour in the tinned tomatoes (1 tin) and coconut milk (1 tin) and bring to a simmer.

Step 6

Add the cauliflower florets (300 g) and cook for 4 minutes. Next, add the cauliflower leaves, green beans (100 g) and chickpeas (1 tin) and cook for a further 5 minutes.

Step 7

Remove the sweet potatoes from the oven, tip into the pan and stir well. Season with salt and pepper to taste.

Step 8

Heat the rice (2 pouches) according to the pack instructions and serve with the curry.

Veg-packed cauliflower and chickpea curry

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