Chickpea and Cauliflower Coconut Curry
Servings 4
Total Time 45 minutes COOK MODE
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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 - 200g 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.