Ingredients

The following ingredients have 0 Servings
  • 1 tablespoon Olive Oil
  • 4 Garlic Cloves (, see note 1)
  • 3 tablespoons Mild Curry Powder
  • 1 teaspoon Ground Ginger
  • 1.5 cup Low Sodium Vegetable Broth (, see note 2)
  • 1 can Tomato Passata ((14-ounce/400 milliliters), see note 3)
  • 1 can Coconut Milk ((14-ounce/400 milliliters))
  • 1 pound Cauliflower Florets (, see note 4)
  • 1.5 cup Cooked Chickpeas (, see note 5)
  • 1 teaspoon Salt
  • 1/8 teaspoon Black Pepper

Instruction

  • In a large pot (3-quart/3-liter or larger), heat the oil. Add crushed garlic and sauté until the garlic releases its flavor, about a minute. Then, add curry powder and ginger and stir for about 30 seconds.
  • Now, add the rest of the ingredients: broth, passata, coconut milk, cauliflower florets, cooked chickpeas, salt and pepper. Stir well and cover with a lid.
  • Simmer on low-medium for 15 minutes, take off the lid and simmer for a further 10 minutes or until the cauliflower is tender. If you feel the curry is thin, cook it for longer but note that it will thicken slightly as it cools down.
  • Serve with rice or naan bread.