Chickpea, cauliflower & sweet potato curry

Name: Chickpea, cauliflower & sweet potato curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1 tbsp essential Waitrose sunflower oil; 1 essential Waitrose large Onion, finely chopped; 350 g essential Waitrose cauliflower, cut into florets; 3 tbsp Cooks’ Ingredients Tikka Curry Paste; 350 g essential Waitrose sweet potatoes, peeled and cut into 2cm cubes; 35 g essential Waitrose raisins; 500 ml vegetable stock; 400 g can essential Waitrose chopped tomatoes; ½ essential Waitrose Juice of lemon; 400 g essential Waitrose Chick Peas, drained and rinsed; 115 g baby spinach; 25 g toasted flaked almonds; 200 g Waitrose Bulgur Wheat with White & Red Quinoa, cooked, to serve

Packed with veg, this flavoursome veggie curry is a great way to get more of your 5 a day. Serve with the quinoa, some poppadoms, chutney and naan breads for a real feast.

4.5 out of 5 stars(2) Rate this recipe

VegetarianHealthy

Serves4
CourseMain meal
Prepare20 mins
Cook35 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp essential Waitrose sunflower oil
1 essential Waitrose large Onion, finely chopped
350g essential Waitrose cauliflower, cut into florets
3 tbsp Cooks’ Ingredients Tikka Curry Paste
350g essential Waitrose sweet potatoes, peeled and cut into 2cm cubes
35g essential Waitrose raisins
500ml vegetable stock
400g can essential Waitrose chopped tomatoes
½ essential Waitrose Juice of lemon
400g essential Waitrose Chick Peas, drained and rinsed
115g baby spinach
25g toasted flaked almonds
200g Waitrose Bulgur Wheat with White & Red Quinoa, cooked, to serve

Heat the oil in a large saucepan and cook the onion and cauliflower for 6-8 minutes until starting to turn golden and soften. Stir in the curry paste and cook for 1 minute.
Stir in the sweet potatoes, raisins, stock and chopped tomatoes. Cover and cook gently for 15-20 minutes, stirring occasionally, until the cauliflower is tender and the sauce is thickened.
Stir in the lemon juice, chickpeas and spinach and cook for a further 2-3 minutes. Scatter over the toasted flaked almonds and serve with the white and red quinoa mix.