Coconut & Chickpea Curry....

 

What happens when you have a random ½ tin of coconut milk loitering at the back of your fridge from a previous baking session? Bin it? Throw it in porridge? Pour it over a homemade vegan brownie? Or wave your magic wand and make this perfect chilly spring evening coconut & chickpea curry? Yeah – I’d go for the last one too! Filling enough to warm you up but light enough for spring this dish is a perfect mid-week go to meal that freezes really well……

Coconut & Chickpea Curry (serves 2)

 •2 tablespoons coconut oil

 •1 large onion, diced

 •3 cloves garlic, minced (I use lazy garlic)

 •2 teaspoons ground coriander

 •1 teaspoon ground cumin

 •1 teaspoon ground turmeric

 •2 cans chickpeas, drained and rinsed

•2 cans diced tomatoes

 •1 can coconut milk ( I used reduced fat and it worked well)

 •1 large handful of frozen cauliflower

 

How To -

·         Heat the coconut oil in a large pan. Add the onion, garlic, coriander, cumin and turmeric and stir until they're fragrant / starting to brown.

·         Add the chickpeas, tomatoes, coconut milk, and cauliflower. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Uncover and cook 5 minutes more, or until sauce has thickened slightly.

·         Serve with brown rice, quinoa or baked sweet potatoes. Enjoy!