Pumpkin, Cauliflower & Chickpea Curry

This is an easy weeknight meal and a great leftover to take to work for lunch the next day as well :)

Ingredients:

• 1/2 a head of cauliflower cut into florets

• 1/2 a Kent pumpkin, cut into cubes

• 1 brown onion sliced

• 400g tin of chickpeas, drained

• 400g tin of diced tomatoes

• 125g of coconut milk

• 375g Passage Foods Passage To India Tikka Masala Simmer Sauce

• 1 tbs of oil

Method:

1. Heat oil in a large pan. Add onion and cook until soft. Add pumpkin and cauliflower.

2. Stir in tinned tomatoes, coconut milk and simmer sauce.

3. Simmer on low heat for 20-30 minutes until the pumpkin and cauliflower are soft.

4. Stir in chickpeas and simmer for another 5 minutes.

5. Serve with rice, greek yoghurt or naan bread.

6. Enjoy :)