Cauliflower and Chickpea Curry

Recipe found here

1 medium onion, chopped finely
1 Tablespoon coconut oil
3 cloves of garlic minced
1 piece of ginger, peeled and finely grated
10 green cardamom pods, (optional)
1 medium head of cauliflower
1 green bell pepper, roughly chopped
1/2 heaped teaspoon dried red chili flakes
2 heaped teaspoon ground cumin
1 1/2 teaspoon ground coriander
1 teaspoon ground turmeric
2 heaped teaspoon garam masala
1/2 teaspoon sea salt
1 15.5 oz can of cooked chickpeas, rinsed and drained
1 14 oz can of petite diced tomatoes
1 13.66 fl oz can of full fat coconut milk
A small handful of fresh cilantro/coriander, leaves removed and chopped plus more for serving (optional)
Basmati rice

Heat the coconut oil in a large saute pan over a medium heat. Use a pan with a tight-fitting lid. Add the onion and cardamom pods and cook for about 10 minutes. Until the onion is translucent and a little springy and the pods have popped open.

Add the garlic and ginger and cook for about 2 minutes, then add the spices and salt. Stir well and cook for about a minute, until the spices release their flavor.

Now pour in the chopped tomatoes plus about 2 ounces of water added to the empty can. Stir well, then add in the chickpeas, cauliflower and pepper. Cover the pan, reduce the heat then simmer for about 5 minutes, stirring occasionally so the sauce doesn't stick to the bottom of the pan. This will also steam the cauliflower.

After 10 minutes, pour in the coconut milk stir well then simmer over a medium heat for 10 minutes, until the sauce reduces and thickens. Finally, stir in the chopped coriander and serve immediately.

Serve with basmati rice, toasted flaked almonds, more coriander leaves and naan.

NOTES

• Heat. You can adjust the heat of this curry to suit your own tastes, by adding more or less of the chili flakes. This curry was made as a family-friendly meal, suitable for children.
• Freezing. This curry can be frozen. Don’t add the fresh cilantro/coriander, then leave the curry to cool completely. Once cooled pour the curry into freezer-proof bags or containers, label the bag or container then freeze for up to a month. Thaw fully before reheating then add the coriander before serving.
• Cauliflower. Use fresh cauliflower. The smaller the cauliflower florets are the quicker they will cook, keep them small.
• Stir. Stir often to make sure the sauce doesn’t stick to the bottom of the pan and that the coconut milk doesn’t split.