Seasonal vegetables and rich earthy spices come to life in this beautiful cauliflower, red pepper and chickpea curry.
- 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
HEAToil in a pot over medium-high heat. Add onion, red pepper, garlic, ginger and chilli and cook for 5 minutes or until onion softens. Add spices and cauliflower and cook, stirring, for 2 minutes.
ADD tomatoes, coconut cream, stock and tomato paste. Bring to the boil, then reduce the heat to a simmer. Cook, uncovered, for 15 minutes. Add kale and chickpeas, then season with salt and pepper. Cook for a further 7 minutes. Season to taste.
SERVEbowls of curry sprinkled with mint.
HANDS-ON TIME:30 mins | TOTAL TIME:55 mins | SERVES:4
ALSO SEE DUMPLINGS IN CHILLI SOY BROTH RECIPE