Breadcrumbs
| Mushroom Bhajii
| Red-Hot Chilli
| Rice and Beans
| Lemon and Lime Dahl
| Key Lime Pie
| Lemon Ice
| Aromatic Vegan Prawn and Cashew Curry
| Chickpea and cauliflower curry
|
Chickpea and cauliflower curry
This vegan chickpea and cauliflower curry is bursting with flavour and richness from the coconut mil.
Serves 4-6 (Estimated) Rating 4/5

Prep Time 20 Minutes Cooking Time 20 Minutes

Ingredients |
1 Tablespoon Vegetable Oil |
1 Onion, sliced |
1 Garlic clove, finely chopped |
1 Tablespoon Ginger, grated |
1 Tablespoon Curry Powder |
2 Teaspoon Turmeric (optional) |
400 Gram Coconut Milk |
1 Cauliflower, sliced |
400 Gram Chickpeas |
1 Lemon, cut into wedges |
Method |
Heat the oil in a saucepan and fry the onion for 5 minutes until softened. |
Add the garlic and ginger and fry for 2 minutes, then stir in the spices and cook for 30 seconds. |
Add the coconut milk, cauliflower and the tin of chickpeas, liquid and all. |
Partially cover the pan and bring to the boil, then simmer for about 8 minutes until the cauliflower is tender and the sauce has thickened. |
If the sauce reduces too much before the cauliflower is ready, splash in some water. |
Or if the cauliflower is nearly done and the sauce is too thin, take the lid off to allow the sauce to reduce. |
Squeeze in the juice from one or two lemon wedges, to taste. |
Serve with rice or naan bread and extra lemon wedges. |