Chickpea and Cauliflower Curry
Indulge in Patrick Holford's Chickpea and Cauliflower Curry, packed with flavor, anti-inflammatory properties from turmeric, and quick to prepare. Perfect for health-conscious vegetarians.
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Ingredients
- 2 tbsp coconut oil or mild or medium (not extra virgin) olive oil
- 3 tbsp medium curry paste
- 2 large onions, sliced
- 1/2 cauliflower, broken into small florets
- 410g can chickpeas, rinsed and drained
- 400ml can coconut milk
- 210ml (7fl oz) hot vegetable stock
- 1 tbsp tamari or soy sauce
- 250g (9oz) fine green beans
- handful of coriander, torn or roughly chopped
- a little sea salt
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