INGREDIENTS
For the curry paste
2 tablespoons of cumin
1 tablespoon of coriander
1 large dried chilli
1 tablespoon of turmeric
1/2 teaspoon of salt
1/2 teaspoon of black pepper
2cm cube of ginger roughly chopped
4 cloves of garlic roughly chopped
2 tablespoons of coconut oil
2 tablespoons of orange juice (or 2 tablespoons of lime juice and 1/2 teaspoon of sugar)
2 tablespoons (1/2 a handful) of fresh coriander leaves
For the curry
1 tablespoon of coconut oil
1 onion chopped
1 can of coconut milk
1 cauliflower cut into florets
1 can of chickpeas, drained
1/4 cup of frozen peas
4 tablespoons (a handful) of chopped fresh coriander leaves
METHOD
Put all the curry paste ingredients into a blender and make a grainy paste.
In a large saucepan, melt the coconut oil, then add the onions and fry over a medium heat until soft.
Add the curry paste and continue to fry for a further minute until the fragrances are released.
Add the coconut milk and bring to a simmer, lowering the heat.
Add the cauliflower and cover the pan, simmering until the cauliflower is half cooked (5 mins or so)
Add the chick peas and the green peas, remove the cover and simmer for a further 5 minutes.
Serve over rice (I like basmati rice with this dish) and sprinkle with the chopped coriander.
