Creamy Cauliflower Curry

Who else loves curry’s?! I’m currently obsessed with this cauliflower and chickpea curry as it’s a quick and simple recipe that’s full of flavour! Cauliflowers are an excellent source of vitamin C, vitamin K and vitamin B6.

Ingredients
🌱1 cup of chickpeas, drained
🌱1 cauliflower
🌱1 tin of chopped tomatoes
🌱1 glass of @alpro soya milk 🥛 Can add more for extra creaminess.
🌱1 tbsp of flour
🌱2 medium sized onions
🌱4 cloves of garlic
🌱3-4 tsp of curry powder
🌱1.5 tsp of turmeric powder
🌱1/2 tsp of paprika
🌱Salt and pepper, to taste
🌱1 tsp of oil
🌱A handful parsley leaves 🥬
Served with White basmati rice mixed with coconut oil 🥥

Method
1. Start by adding oil in a pan and fry the onion and garlic for 2-3 mins. Add a splash of water 💦 if needed.
2. Pour the canned chopped tomatoes 🍅 and stir.
3. Add your chickpeas and chopped cauliflower.
4. Add the flour, turmeric powder, curry powder, paprika, salt and pepper. Mix in with the cup of soya milk. Add more milk if you like your curry to be creamier.
5. Simmer for 15 - 20 mins mins or until the cauliflower and chickpeas have cooked.
6. For the last 2-3 mins, add in your parsley leaves and mix in well with the curry. Sprinkle some more salt / pepper.
7. Serve with white basmati rice mixed in with some coconut oil 🥥

Enjoy 🌱