Prep: 10 mins, Cook: 20 mins = Total: 30mins

Cauliflower is a great addition to curries, they soak up flavour and add a great texture. The star of this recipe though is the curry sauce. It’s tomatoey, creamy, coconutty and so flavoursome.  It’s perfect for dipping some fresh naan or poppadom  into!

Hints and Tricks – make this ahead of time and reheat when needed.

Ingredients:

·         1 red onion

·         4 garlic cloves

·         Inch of ginger

·         1 tbsp curry powder, medium

·         1 tsp ground cumin

·         ½ tsp garam masala

·         ¼ tsp ground turmeric

·         ¼ tsp chilli powder

·         ¼ tsp salt

·         1 tin/400g tinned chopped tomatoes

·         1 tbsp tomato puree

·         1 tin/400ml full fat coconut milk

·         ½ cup/120ml vegetable stock

·         1 medium cauliflower (around 4 cups)

·         1 tin/400g chickpeas, drained

·         Fresh coriander for garnish

Directions:

Heat a tbsp of oil in a large pan on medium heat.

Add the finely chopped onion and let cook for a few minutes. Then add the mined garlic and grated ginger.

Cook for a minute, stirring so it doesn't burn.

Add all the spices - curry powder, cumin, garam masala, turmeric, chilli powder and salt. Cook for around 30 seconds until fragrant. Add a little more oil if its too dry.

Add the chopped tomatoes and tomato puree. Stir and let cook for a few minutes.

Blend until smooth - transfer to a bowl and use a hand blender or place in a blender, then return to the pan.

Add the coconut milk, stock and cauliflower. Cut the cauliflower into bite sized pieces - not too big not too small.

Let simmer for 10-15 minutes and then add the chickpeas for a further 5 minutes.

The cauliflower should be soft but still have a bit of bite. If you like it really soft just cook for longer.

Garnish with some fresh coriander and a drizzle of vegan cream or coconut milk!