Cauliflower & Chickpea Curry 55 Mins

Ingredients

2 tbsp sunflower oil
1 large onion, peeled and thinly sliced
2 cloves of garlic, peeled and crushed
1 red and 1 green chilli, deseeded and finely chopped
5cm piece of root ginger, peeled and grated
3 tbsp medium curry paste
finely grated zest and juice of 1 lime
1 large cauliflower, trimmed and divided into small florets
300ml vegetable stock
400g can chopped tomatoes
400g can chickpeas, drained
50g creamed coconut, grated
3 tbsp fresh coriander, chopped
basmati rice, to serve

Method

Heat the sunflower oil in a pan and fry the onion, garlic, chillies and ginger for 2 minutes. Add the curry paste and cook for a further 2 minutes.
Stir in the lime zest, juice, cauliflower, stock, chopped tomatoes and chickpeas, bring to the boil, cover and simmer for 30 minutes, until the cauliflower is tender.
Stir in the creamed coconut until it melts. Scatter with the coriander and serve with basmati rice