Cauliflower Chickpea Curry

Ingredients

• 1 cauliflower (approx. 800 g), cut into florets
• 1 can chickpeas (400 g), drained
• 1 can coconut milk (400 ml)
• 1 can chopped tomatoes (400 g)
• 1 onion, diced
• 3 garlic cloves, pressed
• 1 tsp freshly grated ginger
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• Salt, pepper, coconut oil
• Fresh coriander to serve

Method

1. Sauté onion in coconut oil for 3 minutes. Add garlic and ginger and cook for 1 more minute.
2. Add spices and toast for 1 minute.
3. Add cauliflower florets and stir-fry for 2 minutes.
4. Stir in tomatoes, coconut milk and chickpeas.
5. Cover and simmer for 20 minutes until cauliflower is tender.
6. Season with salt and serve with coriander and basmati rice.