INGREDIENTS

• 1 tblsp coconut oil

• 1 head medium cauliflower

• 1 large red onion 

• 3 cloves garlic minced

• Thumb size fresh ginger finely chopped or grated

• 1 tsp garam masala

• 1 tsp cumin

• ½ tsp ground turmeric

• ½ tsp ground black pepper 

• ½ tsp cayenne pepper 

• Pinch of salt

• 1 can chopped tomatoes

• 1 ½ cups coconut milk 

• 1 ¾ cups cooked chickpeas 

• Fresh juice from 1 lime

• chopped fresh coriander for serving

• rice to serve

 

 

METHOD

1. If you are using raw chickpeas remember these need to be soaked overnight and then cooked for 1 hour beforehand, alternatively you can use canned chickpeas which is quicker, but I find if you have time, rather cooking the raw chickpeas as they have a better flavour for the dish

2. Preheat the oven to 180 degrees Celsius

3. Wash and chop the cauliflower into small bitesize pieces, drizzle with a small amount of olive oil, toss and lay out on a flat baking tray and bake in the oven for 20 minutes, until fragrant and cooked through

4. Chop the red onion finely and add to a large pan, with the coconut oil over medium heat and cook, stirring frequently, until the onion is softened and starting to brown.

5. Next, peel and crush the garlic and add to the pan, along with chopped ginger and cook for 1 minute

6. Add the tomatoes and stir in the herbs and salt and pepper, garam masala, turmeric, cayenne pepper to the pan and mix well.

7. Cook for about 5 minutes then add the coconut milk and chickpeas, allow the mixture to come to a boil, then reduce the heat to medium-low.

8. Simmer the coconut chickpea curry for about 10 minutes, until the mixture has reduced slightly.

9. Stir in the roasted cauliflower and fresh lime juice, season to taste if needed.

10. Serve hot with rice and topped with chopped fresh coriander.

11. Share out and enjoy!