Ingredients

• 2 x 250g SunRice Brown Rice in 90 seconds
• 2 tspn vegetable oil or ghee
• 1 onion, finely chopped
• 2 tblspn Rogan Josh curry paste or other medium hot curry paste
• 400g canned chopped tomatoes
• 1 1/2 cups vegetable stock
• 1 cauliflower, medium size, cut into florets
• 400g can chickpeas, drained and rinsed
• salt and pepper to taste
• 1/2 bunch coriander, chopped
• 1/2 cup natural yoghurt

Instructions

In a saucepan heat oil or ghee over medium heat. Add onion and cook gently until soft. Add curry paste, stir while cooking for 2 minutes. Add tomtoes and stock and simmer for 5 minutes. Add cauliflower and chickepeas and simmer until cauliflower is just cooked. Season with salt and pepper. In a bowl, mix together coriander and yoghurt. Serve curry with yoghurt mixture and SunRice Brown Rice in 90 seconds.

Tips

For extra convenience use SunRice Medium Grain Brown Rice in 90 seconds.

Variations

Basmati rice would also work well with this Indian style curry.