Chickpea & Cauliflower Coconut Curry

This Chickpea and Cauliflower Coconut Curry is pure comfort in every bite! It has a simple mix of spices, a sauce that's super addictive, and you will know how easy to make. Plus the whole this is made in just one pot, ensuring minimal cleaning! It's vegan, but you can easily add chicken or prawns if you prefer meat or seafood.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• ½ tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp cinnamon
• 2 tbsp cooking oil
• 1 cup vegetable stock
• salt and pepper 
• chop coriander for garnish, optional
• lime wedges for serving

Method:

Heat the cooking oil in a large pot over medium heat. Add the chopped onion, garlic and grated ginger. Sauté for 5-8 minutes, until the onion softens and becomes translucent.

Add the curry powder, turmeric, cumin and cinnamon. Stir for 1-2 minutes until fragrant.

Add the cauliflower florets and chickpeas to the pot. Stir to coat them in the spices.

Pour in the coconut milk and vegetable stock. Stir well, bring the mixture to a simmer.

Cover the pot and let it simmer for 20-30 minutes or until the cauliflower is tender.

Season with salt & pepper to taste.

Serve the curry over a bed of cooked rice or quinoa if desired. Garnish with fresh coriander and a squeeze of lime juice.