Quick chickpea balti
1 servings
Ingredients
| Quantity | 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 |
| Salt | ||
| 2 | Mini nan breads | |
Directions
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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