Cauliflower, Chickpea and Coconut Milk Curry

Ingredients

• 600g tinned chickpeas
• 2 limes
• 2 tsp ground coriander
• 2½ tsp garam masala
• 1 tsp turmeric
• 2 tsp cumin
• 1 red chilli, grated
• 1 cauliflower, broken into florets
• 1 bunch fresh coriander, chopped
• 1 tin coconut milk
• 4 tomatoes, finely chopped
• 2 brown onions, finely chopped
• 3 cloves garlic finely chopped
• 1 large chunk ginger, grated
• salt and pepper, for seasoning
• olive oil, for frying

Method

1. Finely chop 2 onions and 3 cloves of garlic. Grate a big chunk of ginger. Throw into a pan with a little oil and let soften for 5 minutes over a medium heat.
2. Add 1 teaspoon of turmeric, 2 teaspoons of cumin, 2 teaspoons of ground coriander and 2½ teaspoons of garam masala. Mix it all in.
3. Break your cauliflower into little florets, and add that to the pan. Coat the cauliflower in the spices. Add a bit of water from the chickpea tin to loosen the curry.
4. Finely chop 4 tomatoes and add these to the pan. Season everything with salt and pepper, and then add 600g of chickpeas. Add a can of coconut milk, and mix everything together. Add a grated red chilli.
5. Allow the curry to putter away on a medium heat for 20 minutes, or until it is nicely thickened.
6. Add a large handful of chopped coriander at the end, and squeeze over the juice of a lime. Enjoy!