Fragrant Coconut Poached Romanesco with Chickpeas, Ginger, Kaffir Lime & Lemongrass

A quick, easy and delicious vegan recipe that is ready in under 30 minutes.

1 tbs of finely chopped ginger
4 kaffir lime leaves, stem removed and finely chopped
1 stalk of lemongrass (white part only), finely chopped
½ red chili, deseeded and finely chopped
2 tsp coconut oil
1 tsp ground cumin
1 tsp ground coriander
400g (14 oz) tin coconut milk
1 head of romanesco, cleaned and broken down into florets
1 cup tinned chickpeas, drained and rinsed
2 tsp soy sauce
TO SERVE:
your favourite rice
lime wedges
⅓ cup coriander leaves

View the full recipe at Delicious Everyday →