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 powder

1 tsp turmeric powder

1 can tinned chickpeas (rinsed)

1 can tinned tomatoes

1 can coconut milk

2 cups cauliflower (chopped)

Pinch of black pepper and Himalayan or sea salt

Optional add ons: cashews, coriander or homemade chutney

Rice or Quinoa (cook according to packet).

What to do:

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

2. Add cauliflower and chickpeas (3-5. minutes).

3. Stir in diced tomatoes, coconut milk, 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!