Linde recommends adding peas and/or tofu.
Can keep in the fridge in an air tight container for 2-3 days. If you want to freeze this, just freeze the sauce and then add the cauliflower and chickpeas when you reheat it.
INGREDIENTS
1 red onion
4 garlic cloves
Inch of ginger
1 tbsp curry powder, medium
1 tsp ground cumin
1/2 tsp garam masala
1/4 tsp ground turmeric
1/4 tsp chilli powder
1/4 tsp salt
1 tin/400g tinned chopped tomatoes
1 tbsp tomato puree
1 tin/400ml full fat coconut milk
1/2 cup/120ml vegetable stock
1 medium cauliflower (around 4 cups)
1 tin/400g chickpeas, drained
Optional toppings: drizzle of cream, fresh coriander
METHODS
Heat a tbsp of oil in a large pan on medium heat.
Add the finely chopped onion and let cook for a few minutes. Then add the mined garlic and grated ginger.
Cook for a minute, stirring so it doesn't burn.
Add all the spices - curry powder, cumin, garam masala, turmeric, chilli powder and salt. Cook for around 30 seconds until fragrant. Add a little more oil if its too dry.
Add the chopped tomatoes and tomato puree. Stir and let cook for a few minutes.
Blend until smooth - transfer to a bowl and use a hand blender or place in a blender, then return to the pan.
Add the coconut milk, stock and cauliflower. Cut the cauliflower into bite sized pieces - not too big not too small.
Let simmer for 10-15 minutes and then add the chickpeas for a further 5 minutes.
The cauliflower should be soft but still have a bit of bite. If you like it really soft just cook for longer.
Garnish with some fresh coriander and a drizzle of vegan cream or coconut milk!