Coconut Chickpea Vegetable Curry

Ingredients

• 240g cooked chickpeas (about 1 1/2 cups), rinsed
• 200ml light coconut milk (about 3/4 cup)
• 250g cooked rice (about 1 2/3 cups)
• 250g cauliflower and bell pepper (about 3 cups), chopped
• 200g chopped tomatoes (about 1 1/4 cups)
• 10ml oil (2 tsp)
• 15g curry powder (2 tbsp)

Steps

1. Cook the cauliflower and pepper in the oil for 5 minutes, then stir in the curry powder.
2. Add the tomatoes, chickpeas, and coconut milk and simmer for 12 to 15 minutes.
3. Season to taste and spoon the curry over the rice.