Thai Cauliflower and Chickpea Red Curry (V) | Rugani Juice

Ingredients

• 2 tbsp oil (coconut oil if you have)
• ½ white onion, finely chopped
• 2 cloves garlic, finely chopped
• 60 g red curry paste
• 1 tsp ground turmeric
• 1 lemongrass stalk, halved
• 1 tin coconut milk
• 500 ml Rugani 100% Ginger infused Carrot Juice
• 1 tsp soy sauce
• 150 g cauliflower
• 1 tin cooked chickpeas, drained and rinsed
• Limes
• Spring Onion
• Fresh Coriander
• Sprouts
• Basil