Creamy, satifying and full of goodness
cooking time: 30mins difficulty: easy serves: 4
1 onion, diced
4 cloves of garlic, minced
2 tbsp of fresh ginger
1 green chili, diced and seeds removed
1 head of cauliflower, chopped
1 can of chickpeas
4 tbsp of yellow curry
2 cups of full fat coconut milk
1 tsp of turmeric
1 tbsp pf coconut sugar
2 tbsp of soy sauce
Salt and pepper to taste
1. Heat a pot over medium heat and add a splash of water or oil. Then add the garlic, ginger and chili. Cook until fragrant and then add the onions.
2. Cook 5 minutes and add the turmeric and curry paste. Stir well to combine.
3. Add the coconut milk , coconut sugar and soy sauce and bring it to a gentle simmer. Then, add the cauliflower and the chickpeas. Keep simmering for 15 minutes or until the cauliflower is tender
4. Adjust seasoning and serve.
Serve with rice or quinoa.
Garnish with fresh coriander or parsley and chilies.