This cosy and satisfying plant-based curry uses less than 10 ingredients and ready in under 20 mins.
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This cosy and satisfying plant-based curry uses less than 10 ingredients and ready in under 20 mins.
Cauliflower is an excellent source of vitamins, minerals, and fibre, and being a cruciferous vegetable contains sulfurophane, which aids liver detoxification, helping to clear toxins and excess hormones. Chickpeas are great source of plant-based protein and phytoestrogens, which are beneficial for hormonal health. The herbs and spices in this dish give it a powerful anti inflammatory nutrient boost too.
Add coconut oil to a deep frying pan and fry the onion, along with ginger and spices. Fry on medium heat until translucent.
Add the garlic and tomato paste.
After 1 minute, add cauliflower and chickpeas. Stir to coat with the spices.
Next, add the veg stock and coconut milk. Bring to the boil, turn down to simmer for 15-20 minutes, or until cauliflower is tender.
Enjoy with a squeeze of lemon, fresh coriander and a dollop of yogurt, alongside steamed rice.