Cauliflower & Chickpea Curry (Gluten, Dairy & Meat free)

This is such a yummy curry that delivers all the flavours without you feeling cheated because it's vegetarian. It's also a Make-from-the-pantry recipe as I typically keep all these ingredients on hand. Delicious served on steamed Basmati Rice with Naan bread to mop up the yummy juices. (I first found this recipe here -> https://cupfulofkale.com/vegan-cauliflower-and-chickpea-curry/)

Cauliflower & Chickpea Curry (Gluten, Dairy & Meat Free)

Ingredients: 

2 onions, finely chopped

4 cloves of garlic

1 inch ginger

1/4 tsp Chilli

1/4 tsp Salt

1 Tbsp curry powder

1 tsp cumin 

1/4 tsp Tumeric

1/2 tsp Garam masala

1 tin chopped tomatoes

1 Tbsp Tomato purée

4 carrots, diced

2 peppers, diced

1/2 C Stock of choice, plus liquid from chickpea tins

2 tins Chickpeas, with liquid

1 cauliflower or half a bag of frozen

1 tin Coconut milk

Garnishing: fresh coriander

Method: 

(Optional pre step: dry fry some whole spices in the wok if you have them.)

1. Gently fry the onions in oil, and then as they get some colour add the garlic, ginger, chilli and salt.  Cook for about a minute.

2. Add the spices, adding more oil if they're dry. Get the flavours to bloom. 

3. Add the tomatoes and paste giving it a good stir. Now transfer this to a blender and blitz until smooth. 

4. Stir fry the carrots and peppers, adding stock if they're dry. Cook for about 5 min or carrots are Al Dante. 

5. Add the curry sauce back to the wok. And add the chick peas. Let this simmer on lowest heat. 

6. Heat a grill pan on high. 

7. Break your cauliflower into bite size pieces and grill them, allowing them to char slightly for added flavour. Turn them as needed. Now add them to the wok.

8. Finally add a tin of coconut milk for creamy yumminess! Season with Salt and pepper as needed. Garnish with fresh coriander. 

9. Serve on a bed of rice with naan to mop up the yumminess!