Description
A tasty vegan curry perfect for all the family. This is an easy recipe to make and full of flavour and nutrients.
Ingredients
bunch of spring onions trimmed then cut into lengths of around 4cm
2 tsp crushed garlic
2 tsp grated fresh ginger
2 tbsp medium curry powder
300g Cauliflower florets
1 red pepper, diced
1 yellow pepper, diced
400g can chopped tomatoes
400g can chickpeas, rinsed and drained
Instructions
Heat the low-calorie cooking spray in a large non stick frying pan over a medium heat.
Add spring onions and stir fry for 3 minutes.
Add the garlic, ginger and curry powder and fry for around half a minute then add the cauliflower and peppers and fry for a further 3 minutes.
Stir in the tomatoes and bring the mixture to the boil.
Cover the pan with a lid and simmer for 10 minutes stirring occasionally.
Add the chickpeas and season if required then bring back to the boil.
When it is hot through remove from the heat and serve immediately.
Keywords: Slimming World, vegan recipe, chickpea curry recipe
