| Ingredients for Cauliflower and Chickpea Curry 2 tbsp. sunflower oil 1 large onion, peeled and thinly sliced 2 cloves garlic, peeled and crushed 1 red and 1 green chilli, de-seeded and finely chopped 5cm piece of root ginger, peeled and grated 3 tbsp. medium curry paste Finely grated zest and juice of 1 lime 1 large cauliflower, trimmed and divided into small florets 300ml vegetable stock 400g can chopped tomatoes 400g can chickpeas, drained 50g creamed coconut, grated 3 tbsp fresh coriander, chopped Basmati rice to serve Directions Heat the sunflower oil in a pan and fry the onion, garlic, chillies and ginger for 2 minutes. Add the curry paste and cook for a further 2 minutes. Stir in the lime zest, juice, cauliflower, stock, chopped tomatoes and chickpeas, bring to the boil, cover and simmer for 30 minutes until the cauliflower is tender. Stir in the creamed coconut until it melts. Scatter with coriander and serve with basmati rice. | 
