Coconut, cauliflower and chickpea recipe
This creamy coconut and cauliflower curry is a quick and easy vegan recipe, that makes a perfect midweek meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Pan
- Cutting board
- Chef's knife
- Measuring spoon
- Wooden spoon
- Colander
- Stove
- Measuring cup
- Grater
- Citrus press
- Peeler
- Can opener
- Cup
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
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