Cauliflower and Chickpea Curry

• 1 tbsp oil
• 250 g onion, diced
• 500 g small cauliflower florets
• 2 tbsp Latasha’s Kitchen Tikka Masala Paste
• ½ x 400 g can diced tomatoes
• 100 ml water or stock
• 1 x 400 g can chickpeas, drained
• 150 ml Greek yoghurt

Garnish

• Chopped coriander, green chilli, finely sliced red onion and extra Greek yoghurt

1. Heat the oil in a pan, add the onion and cook 4 minutes or until golden.
2. Add Latasha’s Kitchen Tikka Masala Paste and cook until fragrant.
3. Next add the tomatoes, cauliflower and water, mix well then cover with a tight-fitting lid and cook on low for 20 minutes.
4. Then add the chickpeas and heat for five minutes.
5. Remove pan from the heat, allow to cool for 5 minutes and then stir through the yoghurt.
6. Garnish and serve with extra yoghurt.