INGREDIENTS

• 1 tbs Oil
• 1 red onion finely chopped
• 1 clove of garlic minced
• An inch of ginger peeled and grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• ½ tsp garam masala
• ¼ tsp ground turmeric
• 1 tin/400gm tinned chopped tomatoes
• 1 tbs tomato paste
• 1 tin/400ml full fat coconut milk
• ½ cup/120ml vegetable liquid stock
• 1 medium cauliflower cut into bite size pieces
• 1 tin/400gm chickpeas, drained.

METHOD

Heat oil in a large pan on medium heat and add the onion, garlic, and ginger. Cook for a minute stirring so it doesn’t bur.

Add all the spices and cook for 30 seconds or until fragrant. Add a little more oil if it’s too dry. Now add the tomatoes and tomato paste and stir, then cook for 3 minutes.

Now remove the onion spice mix and blend, then return to the pan with the coconut milk, stock and cauliflower. Let simmer for 10-15 minutes then add the chickpeas and simmer for 5 minutes.

Serve with steamed rice.

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