Quick chickpea balti

Yield: 1 servings

Measure Ingredient
225 grams Cauliflower florets; (8oz)
125 grams Baby spinach; washed (4oz)
2 Tomatoes; chopped
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.

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