Cauliflower and Chickpea Curry

Ingredients

• 2 tbsp Neutral oil
• 1 large Onion, finely chopped
• 3 Garlic cloves, finely chopped
• 1 thumb-sized piece Fresh ginger, peeled and finely grated
• 2 tbsp Curry powder, mild or medium
• 400 g (14 oz) Canned chopped tomatoes
• 240 ml (1 cup) Coconut milk, from a can, shaken before opening
• 240 ml (1 cup) Water
• 600 g (1 lb 5 oz) Cauliflower, cut into small florets
• 240 g (8½ oz) Cooked chickpeas, drained and rinsed
• ½ tsp Fine salt, plus more to taste
• 1 tbsp Lime juice

You’ll need: Large deep pan with a lid

Method

1. 1

   Soften the onion. Warm the oil in a large deep pan over medium heat. Cook the onion with a pinch of salt for 8 minutes, stirring now and then, until soft and golden at the edges.

2. 2

   Add the spices. Stir in the garlic, ginger and curry powder and cook for 1 minute, stirring constantly, until fragrant.

3. 3

   Build the sauce. Add the tomatoes, coconut milk and water. Bring to a simmer, scraping up anything stuck to the base of the pan.

4. 4

   Simmer the vegetables. Add the cauliflower, chickpeas and salt. Cover and simmer for 15 to 18 minutes, stirring once or twice, until the cauliflower is tender but still holds its shape. Uncover for the last 5 minutes if the sauce looks thin.

5. 5

   Finish. Stir in the lime juice, then taste and add more salt if needed. Serve over rice or with flatbread.