Cauliflower and chickpea curry

Creamy, satifying and full of goodness

cooking time: 30mins difficulty: easy serves: 4

INGREDIENTS:

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

INSTRUCTIONS:

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.  

NOTES:         

Serve with rice or quinoa.

Garnish with fresh coriander or parsley and chilies.

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