INGREDIENTS:
- 2 tablespoons oil of choice
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2 onions, finely chopped
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2 cloves garlic, crushed
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1 teaspoon fresh ginger, grated
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1 teaspoon ground cumin
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1 teaspoon curry powder
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1 large can crushed tomatoes
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1 cup peas, frozen will do
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½ a medium sized cauliflower cut into florets
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425g can chick peas, drained and well rinsed
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½ cup coconut milk
DIRECTIONS:
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Heat oil in a large saucepan, add onion and sauté until soft. Add garlic and ginger sauté for one minute. Add spices and sauté for another minute or until aromatic.
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Fold through cauliflower, add tomatoes. Bring to the boil reduce heat and simmer until cauliflower is tender.
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Add chick peas and coconut milk. Heat through and serve with rice.
NB I quite often reduce the amount of cauliflower and add what ever vegetables I have in the fridge.