Indian Cauliflower and Chickpea Curry - Tanya's Kitchen

Ingredients

• 2 tsp olive oil
• 1 onion, finely chopped
• 2 tbsp medium-hot curry paste (such as rogan josh)
• 1 tbsp chopped coriander leaves
• 400g can chopped tomatoes
• 1 1/2 c (375 ml) Campbell's Real Vegetable Stock Salt Reduced
• 1/2 large cauliflower (about 500g), trimmed, cut into florets
• 400g can chickpeas, rinsed, drained
• 200g frozen peas
• 2 c steamed SunRice Basmati Rice
• 2 tbsp Greek yogurt
• 1 tbsp mango chutney
• fresh cilantro
• SAXA Pink Himalayan Salt Flakes, to season