Sort ingredients
ivana
QR Code
Listen
Pdf
Preheat the oven to 200C. Cut the cauliflower into florets and drizzle with olive oil and salt, roast for 20 minutes.
Meanwhile, dice the onion and tomato and mince the garlic and ginger, get your spices ready. Sauté the onion for 5 minutes in olive oil then add the garlic, ginger and spices. Cook down for another minute or so and then add the chopped tomato. Mush this up until a paste forms and then add the chickpeas and their juices. Bring to a boil and simmer for 5 minutes before adding in the coconut milk. Stir and let simmer for another 5 minutes and then serve with cauliflower, pickled onions, coriander and bread!