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A great vegetarian style curry complete with the luxury of some delicious cashew nuts sprinkled on the top.
Prep time:10 mins
Cook time:6 mins
Cook frozen Birds Eye Chopped Onions, apple and curry paste in a saucepan for 1 minute.
Add frozen Birds Eye Cauliflower, undrained Edgell Chick Peas and Leggo’s Tomato Puree, cover and simmer for 5 minutes or until tender.
Stir in coriander and serve sprinkled with cashews.
Toasted slivered almonds can be substituted for the cashew nuts.
Chick Peas 400g
Tomato Puree 410g
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