2 tbsp Olive Oil
1 Onion, finely chopped
3 tbsp Curry Paste
2 cups Cooked Cannellini Beans
1 cup Cooked Chickpeas
1 Cauliflower head, cut into florets
2 cups Coconut Cream
1 cup Vegetable Stock
Salt & Pepper
1
Drizzle the olive oil into a large saucepan and place over a medium heat
2
Add the onion and curry paste and stir as the onions soften
3
Add the cannellini beans, chickpeas, cauliflower, coconut cream, stock, salt and pepper and stir to combine
4
Allow the curry to come to the boil before reducing to a simmer
5
Cook for approximately 15 minutes or until the cauliflower is just beginning to soften
6
Serve immediately
Nutrition Facts
4 servings
Serving size
- Amount per serving
- Calories430
- % Daily Value *
- Total Fat 30g39%
- Total Carbohydrate 45g17%
- Protein 11g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 tbsp Olive Oil
1 Onion, finely chopped
3 tbsp Curry Paste
2 cups Cooked Cannellini Beans
1 cup Cooked Chickpeas
1 Cauliflower head, cut into florets
2 cups Coconut Cream
1 cup Vegetable Stock
Salt & Pepper