Serves 4
Ingredients
2tbsp coconut oil
3tbsp medium curry paste
2 large onions, sliced
1 red pepper, chopped
½ cauliflower, broken into small florets
240g dried chickpeas, rinsed, soaked overnight and then drained
400ml hot vegetable stock
Handful fresh coriander, chopped or torn to serve
Sea salt & fresh ground black pepper
Instructions
1. Heat the oil and curry paste in a large frying pan
2. Add the onions and red pepper and fry over a medium heat to soften
3. Add the chickpeas and stir to coat in the curry paste mix
4. Pour over the hot stock, stir then bring to the boil
5. Cover the pan and simmer over a gentle heat for 35 mins until the chickpeas is fairly soft.
6. Add cauliflower, stir and continue cooking for another 15-20 minutes or until cauliflower is just cooked through.
7. Season to taste
8. Sprinkle over fresh coriander
Serve with brown, wild or red rice
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