1 medium cauliflower, divided into florets
100g (4oz) green beans
1 tbs sunflower oil
2 tbs Schwartz Curry Spices – Madras
2 tbs tomato purée
150 millilitre (¼ pint) dairy-free yoghurt
400g tin chick peas, drained and rinsed
350g (12oz) tomatoes, skinned, deseeded and chopped
- Heat the oil in a frying pan and fry the onion until softened. Add the curry powder and cook gently for 30 second, stirring.
- Stir in the tomato purée, stock, salt and dairy-free yoghurt. Add the chickpeas and tomatoes bring to the boil and simmer uncovered, for 5 minutes, stirring occasionally.
- Cook the cauliflower and green beans in boiling, salted water for 8-10 minutes or until tender. Drain and reserve.
- Add the cooked cauliflower and green beans and mix to combine before serving.
Recipe courtesy of Schwartz.