Chickpea and Cauliflower Coconut Curry

Chickpea and Cauliflower Coconut Curry Hinds Spices The Strong One
Chickpea and Cauliflower Coconut Curry Hinds Spices The Strong One Servings 4
Chickpea and Cauliflower Coconut Curry Hinds Spices The Strong One Difficulty Beginner
Chickpea and Cauliflower Coconut Curry Hinds Spices The Strong One Total Time 45 minutes

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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.
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