Cauliflower, red pepper and chickpea curry | Woman and Home Magazine

Ingredients

• 2 Tbsp. olive oil
• 1 onion, thickly sliced
• 1 red pepper, thickly sliced
• 1 garlic clove, sliced
• 2 tsp. finely grated ginger
• 2 red chillies, finely chopped
• 1 tsp. ground cumin
• ½ tsp. ground turmeric
• ¼ tsp. ground cardamom
• ¼ tsp. ground fennel
• 1 cauliflower, thickly sliced
• 1 tin chopped tomatoes
• 1 400 ml tin coconut cream
• 1 cup vegetable stock
• 1 Tbsp. tomato paste
• 175 grams kale, chopped
• 1 tin chickpeas, drained and rinsed
• ½ cup mint leaves