Chickpea & Cauliflower Turmeric Curry

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Serves 2-4 (as a main meal, more as a side dish)

Ingredients:

• 4 cloves garlic, chopped
• 1 red onion, chopped
• 1 (1-inch) knob ginger, chopped
• 3 tbs. olive oil
• 2 bay leaves
• 1 tsp. cumin seeds
• 2 tsp. ground turmeric
• 1 tsp. cayenne pepper
• 1 tbs. ground coriander
• 1 tbs. ground cumin
• 1/2 tsp. ground black pepper
• 1 (14.5 ounce) can crushed tomatoes (2 cups approx.)
• 1 head cauliflower, cut into medium florets
• 2 (13.6 ounce) cans full fat coconut milk
• 2 (15.5 ounce) cans chickpeas, drained and rinsed
• Kosher salt, as needed
• 1 lime, juiced
• Fresh cilantro, for garnish
• Lime wedge, to serve
• Steamed rice, to serve

Directions:
STEP 1
Add garlic, onion and ginger to a food processor and process until coarsely chopped.

STEP 2
In a large, heavy bottomed pot, heat oil over medium heat. Add bay leaves and cumin seeds. Sauté for 30 seconds. Add garlic, onion and ginger and sauté until lightly golden brown, about 8 minutes.

STEP 3
Add turmeric, cayenne, coriander, ground cumin and black pepper and sauté for about 3 minutes then add crushed tomatoes and stir to mix well.

STEP 4
Simmer over medium heat until the oil separates, and the paste is brown, about 5 minutes. Use a wooden spoon to scrape any brown bits off the bottom of the pot.

STEP 5
Reduce heat to low and add cauliflower, coconut milk and kosher salt. Stir to combine. Cover and simmer for 10 minutes. Add chickpeas and cook uncovered for 5 minutes. Mix everything to incorporate well.

STEP 6
Remove from heat and add lime juice and garnish with cilantro. Serve with steamed rice.