Name: Chickpea & Cauliflower Curry
Prep time: 10 min
Cook time: 25 min
Yield: 8
Ingredients: 2 tbsp sunflower oil; 2 onions, chopped; 2 tbsp ground cumin; 2 tbsp ground coriander; 2 tsp ground turmeric; 5 garlic cloves, crushed; 25g fresh ginger, finely chopped; 1 green chilli, finely chopped; 2 x 400g tins of chopped tomatoes; 400ml water; 1 large cauliflower, broken into small florets; 1 x 570g jar of chickpeas, drained; 10g chopped coriander, plus extra leaves to serve; 2 tsp garam masala; FOR THE CHUTNEY; 12 pitted medjool dates, roughly chopped; 120ml boiling water; 130ml tamarind paste; 1 tsp ground ginger; 1 tsp chilli powder; TO SERVE; Vegan plain yoghurt; Steamed rice or paratha

VMG Recipes