Quick Cauliflower Chickpea Curry

Quick, easy and nutrient-filled this warming and satisfying curry makes the perfect weekday meal. Vegan, naturally gluten-free and packed with nutrients and flavour.

200 g cauliflower (2 cups, chopped into small florets)
1 small tomato, chopped
1 medium red onion, diced
1 clove garlic, minced
¾ cup chickpeas (125 g)
¼ cup passata/tomato sauce
½ tsp turmeric
¼ tsp ground ginger
3/4-1 tsp cumin seeds (I always use the larger amount)
½ tsp ground coriander
Coconut chips (not shredded coconut!) for topping
cooked (short-grain) brown rice to serve

View the full recipe at Let’s Get Living →