Serves 4, prep time 15 minutes, cooking time 20 minutes
1 tbsp of ghee
1 onion chopped
1 tbsp of freshly grated ginger
2 garlic cloves crushed
1 tsp of turmeric
3 tbsp of curry powder
6 crushed cardamom seeds
Salt & pepper
1 ½ pints of vegetable stock
1 large cauliflower, cut into medium pieces
1 can of coconut milk
½ cup of grated coconut
1 can of chickpeas
2 chopped red chilies to serve
Cooked turmeric basmati rice to serve
In a deep pan heat the ghee over medium heat.
Add the onion and ginger, sauté until the onion softens.
Stir in the curry powder, turmeric, garlic and crushed cardamom seeds; season then add the vegetable stock to the pan.
Bring to the boil and then lower the heat to a simmer.
Add the cauliflower, chickpeas and grated coconut and milk, cover and simmer for fifteen minutes.
Finally, check the cauliflower is cooked. Serve with steamed turmeric basmati rice.