Cauliflower Chickpea Curry

Cauliflower Chickpea Curry

1 tsp olive oil

1 onion (diced)

1 inch fresh ginger (diced)

4 cloves garlic (diced)

1 tbsp curry powder

2 tsp cumin

1 tsp turmeric

1 can chickpeas (drained and rinsed)

1 can tinned tomatoes

1 can coconut milk

2 cups chopped


Pinch of black pepper and Himalayan or sea salt

Optional add ons: cashews, coriander or homemade chutney

Rice or Quinoa (cooked according to the packet)

What to do:

1. Heat oil in fry pan over medium-high heat and sauté onion, garlic and spices.

2. Add chickpeas, tomatoes and coconut milk.

3. Stir in cauliflower, salt and pepper.

4. Reduce heat to medium and bring to a boil, (about 4-6 minutes) stirring occasionally.

5. Simmer the curry for around 15 minutes until chickpeas and cauliflower are tender.

6. Meanwhile cook rice/quinoa.

7. Serve with cashews, coriander or your favourite homemade chutney. Enjoy!

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