Chickpea and Cauliflower Curry 

INGREDIENTS

400g tin chickpeas drained (or fresh soaked over night and drained)

1 head of cauliflower florets 

1 onion diced

1 tsp fresh garlic crushed

1 tsp fresh ginger grated

1 tin crushed tomatoes

1 tsp ground cumin

1 tsp Garam Masala

1 tsp curry power

1 tsp turmeric

1 Tbsp olive oil 

Salt and pepper to taste

1/2 cup water

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INSTRUCTIONS

  1. Fry up onion, garlic and ginger in olive oil.

  2. Add all of the spices and stir. 

  3. Add chickpeas and mix until chickpeas nicely coated. 

  4. Add cauliflower, tomatoes and water. 

  5. Add salt and pepper. 

  6. Bring to boil then simmer until cauliflower soft and sauce is reduced.

Dinner, Lunch, VegetarianLauren MeskinLunch, Dinner