Quick Warming Cauliflower Chickpea Curry
Ingredients
- 1 cauliflower
- 1/2 an onion
- 4 cloves of garlic
- 2 inch piece of ginger
- 1 salad tomato
- 1 tsp turmeric
- 1/2 a tsp ground coriander
- 1/2 a tsp cumin
- 1/4 tsp fenugreek
- 1/2 a tsp chilli flakes
- 1/2 a tsp black pepper
- 1 tsp salt
- 2 jars of chickpeas
- 1/2 a can of coconut milk
Serving suggestions
- Pickled onions, coriander and naan to serve
Preparation
Preheat the oven to 200C.
Cut the cauliflower into florets and drizzle with olive oil and salt, then roast for 20 minutes.
Meanwhile, dice the onion and tomato and mince the garlic and ginger, and get the spices ready.
Sauté the onion for 5 minutes in olive oil.
Add the garlic, ginger, and spices, and cook for another minute.
Add the chopped tomato and mush it up until a paste forms.
Add the chickpeas and their juices.
Bring to a boil and simmer for 5 minutes.
Add the coconut milk, stir, and let simmer for another 5 minutes.
Serve with the roasted cauliflower, pickled onions, coriander, and bread.
Notes
This curry takes less than 30 minutes and is like a big bowl of sunshine, perfect for a cold day.
