Ingredients

• 2 cups cooked SunRice Medium Grain Brown Rice
• 2 tspn vegetable oil or ghee (clarified butter)
• 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, rinsed, drained
• salt and pepper to taste
• 1/2 bunch coriander, chopped
• 1/2 cup natural yoghurt

Instructions

In a saucepan heat oil/ghee over medium heat. Add onions and cook gently until soft. Add curry paste, stir while cooking for 2 minutes. Add tomatoes and stock then simmer for 5 minutes. Add cauliflower and chickpeas and simmer until cauliflower is just cooked. Season with salt and pepper. Mix the yoghurt and coriander. Place in a large bowl and spoon the yoghurt mixture on top. Serve with rice.