Name: Cauliflower and Chickpea Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium onion (160g) (chopped finely); 1 tbsp coconut oil; 3 cloves of garlic (minced); 1 piece of ginger (36g) (peeled and finely grated); 10 green cardamom pods (optional); 1 medium head of cauliflower (460g) (leaves and stalk removed then cut into medium size florets); 1 green bell pepper (160g) (pith and seeds removed then roughly chopped); 1/2 heaped tsp dried red chilli flakes; 2 heaped tsp ground cumin; 1 1/2 tsp ground coriander; 1 tsp ground turmeric; 2 heaped tsp garam masala; 1/2 tsp sea salt; 1 15.5oz can of cooked chickpeas (1 x 400g can) (rinsed and drained ); 1 14 oz can of chopped tomatoes (1 x 400g can); 1 13.66 fl oz can of full fat coconut milk /(1 x 400ml can); A small handful of fresh cilantro/coriander, leaves removed and chopped (plus more for serving)