If you like cauliflower and chickpeas, this recipe is definitely for you. I'm always trying to make simple dishes that are easy to put together and this recipe is definitely one of them. It goes well with quinoa, rice, roti, and even on its own.

Ingredients

• 1 tbsp avocado or other cooking oil
• 1/2 medium onion (diced)
• 2 cloves garlic (minced or crushed)
• 1 tsp ginger (minced)
• 1/2 medium cauliflower (chopped into florets)
• 1 (15oz) can or 1.5 cup cooked chickpeas
• 1 cup passata/strained tomatoes
• 2 tbsp red curry paste (home-made or store-bought)
• Salt and pepper to taste
• Optional spices:
  • Cayenne
  • Turmeric
  • Cumin
• 2 tbsp cilantro (chopped)
• Optional additions:
  • 1 large potato (add in 1/2 cup extra passata)
• Optional garnishes:
  • Extra cilantro
  • Green onions
  • Black sesame seeds
  • Hemp seeds

Instructions

1. Steam or boil the cauliflower until soft and set aside. If using potatoes, boil or roast them beforehand as well.

2. Heat the oil and sautee the onions, garlic, and ginger until fragrant.

3. Add in the tomatoes and red curry paste and cook on medium heat for 3 minutes. For a fuller flavor profile, you can add 1/4 tsp each of turmeric, cayenne, and ground cumin at this point (optional).

4. Add in the cauliflower, potato (if using), and chickpeas and let the dish simmer covered for 20 minutes.

5. Add in the salt and pepper and cilantro.

Makes 4 servings.