Cauliflower & Chickpea Curry serves 4-6
1 onion, diced
1 tbsp vegetable oil
1 large cauliflower, stalk and leaves removed and cut into florets
400g can of chickpeas, drained
1 tbsp black mustard seeds
1 fresh turmeric, grated/1 tsp ground powder
1 tsp fenugreek seeds
1/2 tsp cayenne
1/2 tbsp garam masala
350g passata/400g can chopped tomatoes
400ml can reduced fat coconut milk
Pinch caster sugar
Heat a large pan and add the black mustard seeds & fenugreek seeds to toast.
When they start to pop, turn down the heat & add the oil, turmeric, garam masala and onion. Stir well.
Add the cauliflower and stir to coat in the spice mix.
Add the chickpeas and stir.
Pour in the tomatoes and coconut milk, with a pinch of sugar.
Add the cayenne and a pinch of salt. Stir and bring to a simmer for about 10-15mins unto the cauliflower has softened but still retains some bite.
Taste and salt if needed.
Serve with some fluffy basmati rice and some freshly chopped coriander.