Chickpea and Cauliflower Coconut Curry

Servings 4
Total Time 45 minutes

COOK MODE

Prevent your screen from going dark (if supported by your device)

SERVING SIZE

TIMER

Look for the timer triggers in the recipe method

PRINT RECIPE

Click To Print

INGREDIENTS

  • 2 Tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 clove garlic, crushed
  • 2 tsp grated ginger
  • 1 onion, finely chopped
  • 1 Tbsp Rhodes Quality Tomato Paste
  • 1 tsp Hinds Spices Turmeric
  • 2 Tbsp Hinds Spices Medium Curry Powder
  • 1 tsp Hinds Spices Crushed Chillies
  • 1 tsp salt
  • 2 cups cauliflower florets
  • 2 cups Rhodes Quality Chickpeas in Brine, drained
  • 200 g cherry tomatoes, halved
  • ¾ cup water
  • 1 x 400g can coconut milk

METHOD

  • Heat oil in a pot and add the cumin seeds. Once the seeds start spluttering, add garlic, ginger and onion. Sauté for 3-4 minutes until the onions start turning slightly brown.
  • Add the Rhodes Quality Tomato Paste, Hinds Spices Turmeric, Hinds Spices Medium Curry Powder, Hinds Spices Crushed Chillies and salt. Cook for 3-4 minutes.
  • Add the cauliflower, Rhodes Quality Chickpeas in Brine, cherry tomatoes, water and coconut milk. Bring to a simmer and cook on medium heat for 15-20 minutes until the cauliflower is tender.
  • Taste and adjust salt, and turn off the heat. Top with chopped coriander to taste and serve hot with fragrant steamed rice.