| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food8 |
1 |
servings |
INGREDIENTS
| 225 |
g |
Cauliflower florets; (8oz) |
| 125 |
g |
Baby spinach; washed (4oz) |
| 2 |
|
Tomatoes; chopped |
| 1 |
|
425 gram can chick peas; drained |
| 2 |
tb |
Balti curry paste |
|
|
Salt |
| 2 |
|
Mini nan breads |
INSTRUCTIONS
Cut the florets into bite sized pieces. Heat 1 cm water in a mediium-large
saucepan, put in the cauliflower and cook for 4-5 minutes, until it's just
tender. Drain, then add the spinach, tomatoes, chick peas and balti curry
paste to the pan.
Cook gently for 3-4 minutes, stirring, until the mixture is hot and the
spinach is tender. The saucepan and tomato will produce water as they cook
and this will blend with the balti paste to make a small quantity of tasty
sauce and prevent the mixture from sticking to the pan. Serve with the
warmed nan bread.
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