I love this curry. It’s very easy to prepare and I use it as my mid-week fall back if I need something quick to make after work.
I serve it with brown rice, which combined with the chickpeas, provides all of the amino acids to make a complete protein so this is an ideal vegetarian meal.
Ingredients:
2 Tbsp olive oil
1 onion, diced
2 cloves garlic, crushed
1.5 teaspoons fresh ginger, grated
1.5 teaspoons cumin
2 teaspoon turmeric
2 teaspoons curry powder
1 cauliflower, cut into florets
800g of tomatoes (In jar or tin)
1 cup frozen baby peas
1 tin chickpeas, drained and rinsed
1⁄2 cup coconut milk
1 Lime
Method:
1. Heat oil in large pan and sauté onion, garlic and ginger until soft. Add spices and sauté for one minute.
2. Add cauliflower to pan and combine. Then add tomatoes and bring to the boil, reduce to a simmer until the cauliflower is tender.
3. Add the peas, chickpeas and coconut milk and simmer for a couple of minutes.
4. Serve on brown rice and squeeze ¼ fresh lime juice over the top.