Curried cauliflower makes for a perfect meatless Monday meal.
1 medium sized cauliflower
200 grams chickpeas
2 centimeters piece of ginger
1 clove garlic
1 teaspoon black mustard seeds
10 fresh curry leaves
2 red chilis
1 tablespoon tomato paste
1 teaspoon garam masala
1 teaspoon tumeric
200 grams coconut milk
Let's get Cooking...
Cut up the cauliflower into small bite size chunks.
Heat some coconut oil in a pan and fry the cauliflower until browned and tender. Add the chickpeas and fry for a few more minutes. Set aside.
Finely grate the ginger and garlic.
Heat up 1 tablespoon of coconut oil in the pan and tip in the mustard seeds and fry until they pop. Lower the heat and add the curry leaves, ginger, garam masala, turmeric, and garlic and fry for a few minutes.
Add the coconut milk, tomato paste. Simmer for 5-10 until some of the mil evaporates. Carefully season with sea salt.