Cauliflower & Chickpea Curry

Ingredients

• a third of a tin of chickpeas, drained
• a third of a cauliflower, in florets
• 2 large tomatoes, chopped
• half an onion, chopped
• 1 garlic clove
• 2 tsp curry powder
• 1 tsp rapeseed oil
• 150g cooked rice

Method

1. 1Fry the onion in the oil for 4 minutes, add the garlic and curry powder for 30 seconds.
2. 2Add the tomatoes, cauliflower and 150ml water, cover and simmer for 10 minutes.
3. 3Stir in the chickpeas and cook for 5 minutes until the cauliflower is tender.
4. 4Serve with the rice.

Around £1.31 per serving at supermarket own-brand prices (estimate).