Cauliflower and chickpea curry
As a family (of boys), we eat a lot of meat and tend to eat meat every day but every now and then I like to cook a good veggie dish (perhaps with some grilled lamb chops or chicken wings on the side for my meat eater husband). This dish is really good to introduce young children to 'hot' food as it's mild, yet tasty enough for them to enjoy. If, like my husband, you like your curries hotter, you can always add extra spice or fresh chillies after serving to your children.
I serve my curry with a mixture of rice and quinoa so before you start prepping, start cooking your rice as this takes longer to cook.
Prep time: 5mins
Cooking time: 15-20mins
4 gloves garlic, chopped
1 medium onion, diced
240g chickpeas (cooked)
240g chopped tomatoes (fresh or tin)
400ml coconut milk
1 medium cauliflower, cut into small florets
Handful fresh coriander, chopped
1tbsp tomato paste
Spices - 2 tsp paprika, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp dried oregano
In a low-medium heat pot, add 3tbsp olive oil. Add the onions and garlic and saute for a few minutes on a low-medium heat unclear onions are clear.
Add the mixture of spices, along with the cauliflower florets and fry for a couple of minutes.
Add the tin of tomatoes and coconut milk, bring to boil then turn down heat and cover with the lid for around 10 minutes (this is to allow steam to cook the cauliflower).
Take the lid off, add the chickpeas and 3/4 of the freshly chopped coriander, saving some for garnish later (season with salt and pepper if you wish) and simmer on low heat for another 5 minutes.
Serve in an Onco bamboo bowl with some rice, quinoa or couscous and a dollop of our cucumber dip. Garnish with a sprinkle of some freshly chopped coriander.