30-minute chicken and cauliflower curry recipe | delicious. magazine

Ingredients

• 1 tsp vegetable oil
• 2 boneless, skinless chicken thighs, sliced
• ½ onion, chopped
• 1 red pepper, sliced
• ¼ cauliflower, cut into florets
• 3 tbsp bhuna curry paste
• 250ml vegetable stock
• 200g chopped tomatoes
• 1 fresh bay leaf
• Handful fresh coriander leaves, finely chopped, to garnish
• ½ lemon, cut into wedges to serve