Veg-packed cauliflower and chickpea curry

Don’t be afraid to use the whole vegetable – keep the skins on the sweet potatoes and use the leaves of the cauliflower. They’re delicious and nutritious, and will make your food go further. This curry freezes brilliantly, too.

Total Time

40min

4.3

3 Ratings

Author: Tom Kerridge

Servings:

Ingredients

•

400 g

M&S sweet potatoes , cut into chunks

•

onion , finely diced

•

2 cloves

M&S Remarksable Value garlic , finely chopped

•

1 jar
(180 g)

M&S korma paste

•

1 tin
(400 g)

M&S Italian chopped tomatoes

•

1 tin
(400 ml)

coconut milk

•

300 g

cauliflower , broken into florets, leaves roughly chopped

or broccoli

•

100 g

M&S Remarksable Value green beans , trimmed, halved

•

1 tin
(400 g)

chickpeas , drained, rinsed

•

2 pouches
(250 g)

microwave wholegrain rice

Cooking Instructions

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

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

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.

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

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

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.

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

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

Nutrition Per Serving

CALORIES

734

FAT

32.0 g

PROTEIN

20.2 g

CARBS

97.5 g