Chickpea, cauliflower & sweet potato curry

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.

Ingreadient

• 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

Step by step

1. 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.
2. 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.
3. 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.