Recipe: Cauliflower Curry - The Jewish Chronicle

Ingredients

• 2 tbsp curry powder (sweet or mild)
• 1 ½ tsp garam masala
• 60ml vegetable oil
• 2 medium onions, chopped fine
• 2-3 potatoes, scrubbed and cut into 1 cm
• 3 medium cloves garlic, minced or pressed through a garlic press (about 1 tbsp )
• 1 tbsp finely grated fresh ginger
• 1 – 1 ½ chilli peppers, ribs, seeds, and flesh minced (optional)
• 1 tbsp tomato paste
• ½ medium head cauliflower, trimmed, cored, and cut into 2 cm florets
• 1 x 400g tin chopped tomatoes
• 300ml water
• 1 x 400g tin chickpeas, drained and rinsed
• Salt to taste
• 225g frozen peas
• 60ml coconut milk