Cauliflower & Chickpea Curry
1 onion, chopped
4 garlic cloves, peeled
1 red chilli, roughly chopped
1 tbsp curry powder
1 tsp turmeric
1 thumb sized piece ginger,
1 yellow capsicum, seeds and stalk removed then chopped
1 tbsp agave syrup
2 cups vegetable stock
1 bunch fresh coriander, stalks and leaves separated
1 head cauliflower, broken into large florets
1 tin diced tomatoes
1 tin chickpeas
4 cups cooked brown rice
Place the onion, garlic, red chilli, ginger, capsicum, agave syrup, curry powder, chopped coriander stalks turmeric and one cup of vegetable stock into the food processor, blend until smooth paste. Break one head of cauliflower into large florets and set aside.
Heat a medium saucepan over a high heat. Add the prepared paste and cook for a couple of minutes, stirring occasionally. Add the diced tomatoes and the chickpeas. Add the cauliflower pieces and one cup of vegetable stock, then stir. Cover with a lid and bring to the boil.
When boiling, stir regularly and keep the lid on, reduce the heat to low and simmer for about 20 minutes. After 20 minutes remove the lid and simmer on a low heat for a couple of minutes until the liquid reduces and thickens. Add salt and pepper to taste and serve with cooked brown rice.
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