Who said going meat free was boring? This veggie-friendly recipe from Switch is both delicious and easy to make.
And here's how:
Recipe: Vegan Curried Chickpea & Cauliflower Stew
Ingredients:
• 1 onion, finely chopped
• 2 tbsp vegetable oil
• 1 handful of fresh coriander, chopped
• 4 wholemeal pitta breads
• 4 dollops of natural yoghurt
• 2 tbsp mango chutney
• x2 400 g tin of chickpeas
• 4 tomatoes, roughly chopped
• 350ml vegetable stock
• 1 cauliflower, cut into florets
• 2 tbsp medium curry paste
• 2 garlic cloves, crushed salt & pepper, to taste
Method:
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Heat oil in the saucepan and cook onion and garlic until softening but don’t allow it to go brown.
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Stir in the curry paste, add the cauliflower florets, stirring to coat the florets as much as possible.
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Now add the stock and bring to the boil. Reduce the heat, pop a lid on and simmer for 10mins.
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Add in the can of tomatoes and the chickpeas and the mango chutney and continue to simmer for 10 mins on a gentle heat.
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Pop the pitta breads into the toaster and while these are toasting, season the cauliflower with salt and pepper, remove from the heat and sprinkle with coriander before serving immediately with the pitta bread strips to mop up the lovely juices.
**Top Tip: **
This lasts really well in the fridge for an easy lunch the following day, so why not make a few extra portions.
For more information on healthy living, visit SWITCH.
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