Cauliflower And Chickpea Curry

• Red Onion :1
• Garlic Cloves :4
• Ginger :1 inch
• Curry Powder :1 tbsp
• Ground Cumin :1 tsp
• Garam Masala :0.5 tsp
• Ground Turmeric :0.25 tsp
• Chilli Powder :0.25 tsp
• Salt :0.25 tsp
• Tinned Chopped Tomatoes :1 tin/400g
• Tomato Puree :1 tbsp
• Full Fat Coconut Milk :1 tin/400ml
• Vegetable Stock :0.5 cup/120ml
• Medium Cauliflower :0.5
• Chickpeas :1 tin/400g

Steps

1. Heat a tbsp of oil in a large pan on medium heat.
2. Add the finely chopped onion and let cook for a few minutes. Then add the minced garlic and grated ginger.
3. Cook for a minute, stirring so it doesn't burn.
4. Add all the spices - curry powder, cumin, garam masala, turmeric, chilli powder and salt. Cook for around 30 seconds until fragrant. Add a little more oil if it's too dry.
5. Add the chopped tomatoes and tomato puree. Stir and let cook for a few minutes.
6. Blend until smooth - transfer to a bowl and use a hand blender or place in a blender, then return to the pan.
7. Add the coconut milk, stock and cauliflower. Cut the cauliflower into bite-sized pieces - not too big not too small.
8. Let simmer for 10-15 minutes and then add the chickpeas for a further 5 minutes.
9. The cauliflower should be soft but still have a bit of bite. If you like it really soft just cook for longer.
10. Garnish with some fresh coriander and a drizzle of vegan cream or coconut milk!