Coconut, cauliflower and chickpea recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 40g root ginger, peeled and finely chopped
• 1 green chilli, finely chopped
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp ground turmeric
• 1 x 28g pack coriander, stems chopped finely and leaves roughly chopped
• 1 cauliflower, broken into florets, about 500g prepared weight
• 1 x 400g tin chickpeas, drained and rinsed
• 1 x 400g tin coconut milk
• juice of ½ lemon