Cauliflower & chickpea curry

A creamy mild curry bursting with flavour! Quick and easy to make!

Info

Macros

Ingredients

• ½ tbsp olive oil
• 1 red onion, diced
• 4 garlic cloves, crushed
• Thumb size piece of ginger, grated
• 1 tbsp curry powder
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp ground cumin
• ½ tsp chilli flakes
• Pinch of salt & pepper
• 1 400g tin chopped tomatoes
• 1 tbsp tomato puree
• 400ml tin light fat coconut milk
• 200ml vegetable stock
• ½ cauliflower, chopped into small florets
• 1 400g tin chickpeas
• 120g wholemeal rice
• Handful coriander, chopped

Method

1. In a large wok add the oil on a medium heat and fry the onion for 2 mins. Then add the garlic and ginger and fry for a further 2 mins.

2. Add all the spices and cook for around 30 seconds. Add the tinned tomatoes and puree and give everything a good stir. Cook for 2 mins.

3. Transfer over the mixture into a food blender and blend until smooth, then return back to the pan on a medium heat. Add the coconut milk, vegetable stock and cauliflower, bring to the boil then add the chickpeas and reduce to simmer.

4. Cook the rice according to instructions, this should take 25-30 mins. Stir the curry ever so often whilst the rice is cooking.

5. Drain the rice and serve into 2 separate bowls, followed by the curry and coriander on top.