Cauliflower and Chickpea Curry

Ingredients

• 1 cauliflower
• 15 oz canned chickpeas
• 28 oz canned whole peeled tomatoes
• 13 1/2 oz canned coconut milk
• 1 1/2 cup basmati rice
• 1 yellow onions
• 4 clove garlic
• 1 1/2 tsp ground ginger
• 2 tsp curry powder
• 1 1/2 tsp ground cumin
• 1 tsp ground turmeric
• 2 tbsp vegetable oil
• 1 1/2 tsp salt
• 1/2 bunch cilantro(optional)

Method

1. 1

   Start the basmati rice so it is ready when the curry is.

2. 2

   Heat the oil in a wide pot and cook the sliced onion over medium heat until it takes on colour at the edges, about 8 minutes.

3. 3

   Add the minced garlic, the ground ginger, curry powder, cumin and turmeric. Stir for a minute until the spices smell toasted rather than raw.

4. 4

   Crush the whole tomatoes in your hand as you add them, juice and all. Simmer 5 minutes.

5. 5

   Add the cauliflower broken into florets, the drained chickpeas, the coconut milk and the salt. Cover and simmer 18 to 20 minutes, until the cauliflower is tender but still holds its shape.

6. 6

   Serve over the rice with cilantro torn over the top.

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