Cauliflower and Chickpea Curry with Turmeric Recipe

Ingredients

• 1 tbsp. Lucy Bee Coconut Oil
• 1 onion, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 2 medium sweet potatoes, peeled and chopped
• 1/2 tsp. cumin seeds
• 1 tsp. curry powder
• 1 tsp. turmeric
• 1 tsp. chilli flakes
• 750ml vegetable stock
• 1 large cauliflower, chopped
• 1 x 400g tinned tomatoes
• 1 x 400g tinned chickpeas
• 1 inch of fresh ginger, peeled and chopped
• A squeeze of lemon juice
• A pinch of salt & pepper, ground, to season
• A handful of coriander, chopped, to serve
• A wedge of lime, to serve