Chickpea and Cauliflower Curry
Adapted from a Minimalist Baker recipe
1/3 Cup Shallots (Spring onions) chopped
4 Cloves Garlic, minced or finely chopped
2 Tsp Fresh Ginger (grated or chopped)
2 Long Red Chillies, deseeded and finely chopped
3-4 Tbsps Red or Yellow Curry Paste
2 Teaspoons ground Turmeric
2 Cups Light Coconut Milk
1 Tbsp maple syrup/palm sugar/brown sugar
2 Tbsps Tamari or soy sauce
1/2 Cauliflower, cut into large floret pieces
1 and 1/4 Cups cooked Chickpeas
In a heavy based pan saute the garlic, ginger, shallots (spring onions) and chillies for 2-3 minutes.
Add curry paste. (Be conservative at this point, you can add more later if it needs more spice). Cook for 2 minutes.
Add water, coconut milk, turmeric, tamari and maple syrup or palm sugar/brown sugar.
Bring to a simmer over a medium heat.
Now add the chickpeas, and cauliflower. Reduce heat to a low simmer and cook for 10-15 minutes.
Taste and adjust seasoning.
Serve with brown rice, or quinoa or on its own. Garnish with fresh coriander, finely sliced red onion or wedges of lime as you wish.