Chickpea And Cauliflower Stew Ww - cooking recipe

Ingredients

1 1/2 lbs cauliflower, cut into florets
1 baking potato, peeled and cut into 1/2-inch dice
2 tablespoons canola oil
2 teaspoons Madras curry powder
1 1/2 teaspoons cumin seeds
1/8 teaspoon cayenne
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can crushed tomatoes
1 teaspoon sugar
2 tablespoons fresh coriander, chopped
1/4 teaspoon salt

Preparation

Bring a large pot of lightly salted water to a boil, then add the cauliflower and potatoes. Return to the boil and cook for 5 minutes approx.drain and set aside.
Heat a large non stick frying pan, add the oil, then the curry powder, cumin and cayenne. Cook until fragrant ( about 30 seconds), then add the chickpeas and cook another minute.
Stir in the tomatoes and sugar, cook 1 minute then add the cauliflower and potatoes, cook until the tomato sauce thickens and the vegetables are tender .
Remove from heat and add the coriander and salt then serve.