Ingredients
a bunch of spring onions chopped (or use normal onions if in winter)
1 dessert spoon coconut oil
spices: cumin, coriander, turmeric (1 tsp each) plus some chilli for your own taste
1 head of cauliflower - florets chopped
1 jar (200g) chickpeas - rinsed
4-5 fresh tomatoes chopped + some passata if needed
1 can coconut milk (optional)
fresh coriander to garnish
Directions
Melt the coconut oil in a pan and gently fry the onions
Add in the spices.
Add cauliflower, fresh tomatoes and passata
Cover and leave to simmer until cauliflower is soft (about 10 minutes)
Add in the chickpeas
Leave to simmer for a short time - you can optionally add in some coconut milk if you like (I didn’t for this recipe but often do for a curry)
Add in some fresh coriander and serve with wholegrain basmati rice…
Yum!
