Coconut, Cauliflower & Chickpea Curry

Serves 4

INGREDIENTS:

2 tablespoons olive oil

1 large onion, finely chopped

3 garlic cloves, crushed

5cm (2in) piece of fresh ginger, peeled and grated

1 teaspoon chilli flakes
2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons ground turmeric

1 cauliflower, cut into florets (weighing about 500g/1lb 2oz prepared weight)

400g (14oz) can chickpeas, drained and rinsed

400g (14oz) can coconut milk

juice of 1⁄2 lemon

50g (13⁄4oz) blanched almonds, chopped

sea salt and freshly ground black pepper

METHOD:

1. Place a large saucepan or ovenproof casserole dish over a medium heat to warm for 30 seconds, then pour in the oil. Stir in the onion, garlic, ginger and chilli flakes and cook for 5 minutes.

2. Stir in the spices and cook for a further minute. Add the cauliflower and chickpeas and stir into the spices and onion mix. Pour in the coconut milk and add a splash of water (about 50ml/2fl oz). Season with salt and pepper. Stir, cover, reduce the heat and simmer for 20 minutes until the cauliflower is tender. Add the lemon juice and stir through.

3. Serve scattered with the chopped almonds and a spoonful of coconut yogurt if you wish, plus some basmati rice alongside.