3 cm piece fresh ginger, peeled and roughly chopped
1 tsp Gregg's Mustard Seeds
1 tbsp Gregg's Ground Curry Powder
1 tsp Gregg's Garam Masala
400 g can Wattie's Chopped Tomatoes in Puree
400 g can coconut milk
½ cup vegetable stock
1 medium cauliflower, cut into small florets
400 g can Wattie's Chickpeas in Springwater, drained
¼ cup chopped coriander
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 380g
- saturated fat
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Heat the oil in a medium large saucepan over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
Add the garlic, ginger and Gregg's Mustard Seeds and cook, stirring, for 1 minute. Stir in the Gregg's Ground Curry Powder and Gregg's Garam Masala. Cook for about 30 seconds or until fragrant.
Add the Wattie's Chopped Tomatoes in Puree to the pan. Bring to the boil then simmer for 3 to 4 minutes. Remove from the heat, cool slightly then place into a bowl. Use a hand blender to blend until the mixture is smooth. Return the mixture to the pan.
Return pan to the heat and add the coconut milk, vegetable stock, cauliflower and Wattie's Chickpeas. Bring to the boil then simmer for 10 to 15 minutes until cauliflower is tender. Season to taste.
Stir in the coriander before serving. Serve with naan bread, rice and raita.