Chickpea and Cauliflower Curry | RICARDO

Ingredients

• 2 tsp ground coriander
• 2 tsp garam marsala
• ½ tsp ground ginger
• ½ tsp garlic powder
• ¼ tsp harissa spice blend
• 2 cups (200 g) small cauliflower florets
• ¼ cup (35 g) golden raisins
• 1 can (14 oz/398 ml) chickpeas, rinsed and drained
• 1 small onion, thinly sliced
• 2 tbsp (30 ml) olive oil
• 1 can (160 ml) coconut milk
• ¼ cup (60 ml) water
• Lime wedges
• Naan bread (optional)