Cauliflower And Chickpea Curry - cooking recipe

Ingredients

2 tbsp olive oil
1 None onion, thickly sliced
2 tbsp Indian curry paste of choice
1 can (14 oz) diced tomatoes
1/2 cup vegetable stock
1 head cauliflower, cut into florets
1 can (15 oz) chickpeas, drained and rinsed
9 oz green beans, trimmed and halved
1 bunch kale, thick stems discarded, leaves coarsely chopped
None None Plain yogurt, to serve

Preparation

Heat 1 tbsp of the oil in a large saucepan on medium heat. Cook onion for 4-5 mins or until golden. Add curry paste and cook for 1-2 mins or until fragrant.
Stir in tomatoes and stock and bring to a boil. Add cauliflower and simmer for 4-5 mins or until just tender. Mix in chickpeas and green beans and simmer a further for 2-3 mins or until vegetables are tender. Season to taste.
Heat remaining 1 tbsp oil in large skillet on medium heat. Cook kale, covered, 1-2 mins, until just wilted. Season to taste. Serve curry with kale and accompany with yogurt.