600g cauliflower, leaves removed and broken into 3cm florets
200ml light coconut milk (available in tins)
2 onions, peeled and sliced finely
2 cloves garlic, peeled and minced
3cm piece fresh ginger, peeled and grated
4 level tsps garam masala
2 level tsps turmeric
300g cherry tomatoes
400ml vegetable stock
1 tbsp lemon
Chopped fresh coriander to garnish
1 tbsp vegetable oil
Salt and black pepper
Heat a saucepan over a moderate heat, add the oil and when hot, add the onions and cook gently for 3 minutes. Add the garlic and ginger, followed by the garam masala and turmeric, and cook for a further 2 minutes, stirring to make sure it doesn’t catch and burn.
Add the vegetable stock to the saucepan, stirring it in well, and allow to simmer for 3 minutes.
Then add the chickpeas and the cauliflower. Bring back to the boil, then lower the heat and cook gently with the lid on for 5 minutes. Add the tomatoes to the pot, allowing them to sit on top and cook for 2 minutes.
Pour in the coconut milk, stir gently and simmer with the lid off for 2-3 minutes to allow it to thicken slightly.
Season with salt and pepper if needed, add the lemon juice and serve in bowls with the coriander leaves scattered on top.
Serving Suggestion: Serve with a bowl of steaming rice.
BEST SERVED WITH AN ICE COLD COCA-COLA ZERO SUGAR!
Allergen info: Mixed frozen vegetables may contain celery, check ingredients on pack