Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp oil
- 1 onion, finely chopped
- 3 tsp minced garlic
- 2 tsp minced ginger
- 1 cauliflower, cut into florets
- 2 tsp curry powder
- 2 tsp garam masala
- 1 tin diced tomatoes
- 1 tin coconut milk
- 1 tin chickpeas, drained & rinsed
- Salt & pepper, to taste
- Cooked rice or naan, to serve
Method
- In a large pan, heat oil over medium heat. Sauté the onion, garlic and ginger until softened.
- Add the cauliflower florets and cook for a few mins. Then stir in the spices (curry powder, garam masala), coating the vegetables.
- Pour in the diced tomatoes and coconut milk. Bring to a simmer.
- Add the chickpeas, cover the pan, and let it simmer for about 20-25 mins until the cauliflower is tender and the flavours are infused.
- Season with salt and pepper, garnish with fresh coriander and serve with rice or naan.
- Tip: For an extra kick of heat, add a pinch of cayenne pepper or chopped fresh chilli.
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