Cauliflower & Chickpea Curry

Ingredients:

  • 1 tbsp oil

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • 1 tbsp curry powder or paste

  • 1 cauliflower, cut into florets

  • 1 can chickpeas, drained

  • 1 can chopped tomatoes

  • 200ml coconut milk (or ½ can)

  • Salt & pepper to taste

  • Fresh coriander (optional)

Method:

  1. Heat oil in a pan, add onion and cook 5 mins until soft.

  2. Add garlic and curry powder; cook 1 min.

  3. Stir in cauliflower, chickpeas, tomatoes, and coconut milk.

  4. Simmer 20–25 mins until cauliflower is tender.

  5. Season and top with coriander. Serve with rice or naan.