Cauliflower curry

• Heat up a large frying pan with 1 cal cooking spray
• Chop up your onion into fine pieces and cook until soft for approx 2 -3 mins
• While the onion is softening, chop up your cauliflower and potatoes into chunks and when ready add in, then add in the garlic, turmeric, cumin and curry powder
• Next, add in your chickpeas, tinned tomatoes and the vegetable stock cube dissolved in 250ml of boiling water
• Mix your pan well and cover with a lid for 30 mins
• Once cooked top with your coriander and lime juice and serve up with the rice

Serves 2, calorie information based on 1 serving