Cauliflower, red pepper & chickpea curry

Seasonal vegetables and rich earthy spices come to life in this beautiful cauliflower, red pepper and chickpea curry.

INGREDIENTS

• 2 Tbsp. olive oil
• 1 onion, thickly sliced
• 1 red pepper, thickly sliced
• 1 garlic clove, sliced
• 2 tsp. finely grated ginger
• 2 red chillies, finely chopped
• 1 tsp. ground cumin
• ½ tsp. ground turmeric
• ¼ tsp. ground cardamom
• ¼ tsp. ground fennel
• 1 cauliflower, thickly sliced
• 1 tin chopped tomatoes
• 1 400 ml tin coconut cream
• 1 cup vegetable stock
• 1 Tbsp. tomato paste
• 175 grams kale, chopped
• 1 tin chickpeas, drained and rinsed
• ½ cup mint leaves

METHOD

HEAToil in a pot over medium-high heat. Add onion, red pepper, garlic, ginger and chilli and cook for 5 minutes or until onion softens. Add spices and cauliflower and cook, stirring, for 2 minutes.

ADD tomatoes, coconut cream, stock and tomato paste. Bring to the boil, then reduce the heat to a simmer. Cook, uncovered, for 15 minutes. Add kale and chickpeas, then season with salt and pepper. Cook for a further 7 minutes. Season to taste.

SERVEbowls of curry sprinkled with mint.

HANDS-ON TIME:30 mins | TOTAL TIME:55 mins | SERVES:4

ALSO SEE DUMPLINGS IN CHILLI SOY BROTH RECIPE 

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