CAULIFLOWER AND CHICKPEA CURRY
This is a quick, easy and satisfying plant-based curry uses less than 10 ingredients and ready in under 20 mins.
Benefits: Chickpeas are great source of plant-based protein and phytoestrogens, which are beneficial for hormonal health. Rainbow vegetables are an excellent source of vitamins, minerals, and fiber.
1 head of cauliflower, cut into florets
1 onion chopped finely
fresh ginger - thumb size
garlic - 1 large clove
400g cooked chickpeas
1 tsp turmeric
1 tsp cumin seeds
1tsp coriander seeds
2 tbsp tomato puree
400ml vegetable stock (1 cube)
200ml coconut milk
Temper the cumin and coriander seeds in a dry pan for a minute (this extracts the full flavour from spices). Pound spices to a powder using a pestle and mortar.
Add coconut oil to a deep frying pan and fry the onion, along with ginger and spices. Fry on medium heat until translucent. Add the garlic and tomato paste.
After 1 minute, add cauliflower and chickpeas. Stir to coat with the spices.
Next, add the veg stock and coconut milk. Bring to the boil, turn down to simmer for 15-20 minutes, or until cauliflower is tender.
Enjoy with a squeeze of lemon, fresh coriander and a dollop of yogurt, alongside steamed rice.