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Indian Chickpea Curry
This is a staple meal in our family. It costs very little, is quite yummy and healthy and we always have leftovers!! We had it for tea last night which is what made me think of it.

Serves 4

Ingredients:
1 onion (sliced)
2 tbsp Indian style curry paste
1/4 cup Crunchy Peanut Butter
3/4-1 cup vegetable stock
1 medium sized cauliflower, cut into florets
425g(14oz) can chickpeas (drained)
2 cups baby spinach leaves, washed
200ml-400ml (7-14oz) can light coconut cream
4 cups cooked rice (to serve)

METHOD:

1. Saute' onion and curry paste in a non-stick wok/large electric frypan until onions are translucent. Stir in Peanut Butter and stock until combined.

2. Add cauliflower and stir; cover and cook until it is just tender. Stir in the chickpeas, spinach leaves and coconut cream. Heat through and then serve over the cooked rice.