Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
27
High
Nutrition per serving
Calories549.4 kcal (27%)
Total Fat33.7 g (48%)
Carbs52.2 g (20%)
Sugars7.8 g (9%)
Protein14.5 g (29%)
Sodium712.7 mg (36%)
Fiber10.2 g (37%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

2 Tbspoil

1onion
large, roughly chopped

2cloves garlic
chopped

3 cmfresh ginger
piece, peeled and roughly chopped

1 tspMustard Seeds

1 TbspGround Curry Powder

1 tspGaram Masala

400gcan Chopped Tomatoes in Puree

400gcan coconut milk

½ cupvegetable stock

1cauliflower
medium, cut into small florets

400gcan Chickpeas

¼ cupcoriander
chopped

2naan bread
Instructions
Step 1
Heat the oil in a medium large saucepan over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Stir in the coriander before serving. Serve with naan bread, rice and raita.
Notes
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