Yield: 1 servings
|225 grams||Cauliflower florets; (8oz)|
|125 grams||Baby spinach; washed (4oz)|
|1||425 gram can chick peas; drained|
|2 tablespoons||Balti curry paste|
|2||Mini nan breads|
Cut the florets into bite sized pieces. Heat 1 cm water in a mediium-large saucepan, put in the cauliflower and cook for 4-5 minutes, until it's just tender. Drain, then add the spinach, tomatoes, chick peas and balti curry paste to the pan.
Cook gently for 3-4 minutes, stirring, until the mixture is hot and the spinach is tender. The saucepan and tomato will produce water as they cook and this will blend with the balti paste to make a small quantity of tasty sauce and prevent the mixture from sticking to the pan. Serve with the warmed nan bread.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.