Indian Chickpea Curry

This chickpea curry serves 4 and takes a total of 35 minutes, so why not try it tonight.

INGREDIANTS

1 onion, sliced

2 tablespoons Indian style curry paste

1/4 cup KRAFT Light Crunchy Peanut Spread

3/4 cup vegetable stock

1 medium sized cauliflower, cut into florets

425g can chickpeas (garbanzo beans), drained

2 cup baby spinach leaves, washed

200ml can Lite coconut cream

4 cups cooked rice

Coriander or parsley to garnish

METHOD

1. HEAT a non stick wok over high heat. Saute onion and curry paste for 3 minutes or until onions are translucent. Add peanut spread and vegetable stock, stir until combined.
2. ADD cauliflower, cover and cook for 5 minutes until cauliflower is just tender. Stir in the chickpeas and spinach leaves, cook until spinach has wilted and chickpeas are heated through. Finish by swirling in the coconut cream.
3. SERVE over rice in bowls. Garnish with coriander or parsley

(taken from kraft.com.au)