Chickpea
 
and
Cauliflower
Curry
Screen 1 image
Ingredients
1 tbsp
sunflower
or
vegetable oil
 
1
small
onion,
sliced
 
1
garlic
 
clove,
crushed
or
finely
chopped
 
1 tbsp
grated
fresh
ginger
 
(about
 
a
thumb-size
piece)
1 tbsp
medium
or
 
madras
curry powder
2 tsp
ground
turmeric
(optional)
 
400g
tin
light
coconut milk
 
1
small
cauliflower,
cut into
 
florets,
stalk
sliced
 
 
400g
tin
chickpeas
 
1
lemon,
cut into
wedges
Method
Heat
 
the
oil
in
 
a
saucepan
 
 
and
fry
 
the
onion
for
5 minutes
until
softened.
Add
 
the
garlic
 
and
ginger
 
 
and
fry
for
2
minutes
Stir
in
 
the
spices
 
and
cook
for
30
seconds.
 
Add
 
the
coconut milk,
cauliflower
 
 
and
 
the
tin
 
of
chickpeas,
liquid
 
and
all.
 
Part
cover
 
the
pan
 
and
bring to the boil.
Simmer
for
about
8
minutes
until
 
the
cauliflower
 
is
tender
 
and
 
the
sauce
has
thickened.
 
If
 
the
sauce
reduces
too much
before
 
the
cauliflower
 
is
ready,
add
 
a
little
water.
Or
if
 
the
cauliflower
is
nearly
done
 
 
and
 
the
sauce
is
too
thin,
 
take
 
the
lid
off
 
to
allow
 
the
sauce
 
to
reduce.
Squeeze
in
 
the
juice
from
one
 
or
two
lemon
wedges,
 
to
taste.
 
 
The
curry
should not
need
any
salt.
 
To
serve,
scatter
with
chilli
 
if
you
like
 
it
spicy,
coriander
if
you
like
 
 
it
mild,
or
 
a
bit
 
of
both.
 
Serve
with
rice
or
naan bread
 
and
lemon
wedges.