Cauliflower and Tomato Madras

Preparation

• Heat the oil in a frying pan and fry the onion until softened. Add the Curry Powder and cook gently for 30 seconds, stirring.

• Stir in the tomato purée, stock, Salt and the cream or yoghurt. Add the chick peas and tomatoes, bring to the boil and simmer uncovered, for 5 minutes, stirring occasionally.

• Add the cooked cauliflower and green beans and mix to combine before serving.

• Cook the cauliflower and green beans in boiling, salted water for 8-10 minutes or until tender. Drain and reserve.