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:
-
Heat oil in a large pan. Add onion and cook until soft. Add pumpkin and cauliflower.
-
Stir in tinned tomatoes, coconut milk and simmer sauce.
-
Simmer on low heat for 20-30 minutes until the pumpkin and cauliflower are soft.
-
Stir in chickpeas and simmer for another 5 minutes.
-
Serve with rice, greek yoghurt or naan bread.
