COCONUT, CAULIFLOWER AND CHICKPEA CURRY

• porsi: 4

Bahan-bahan

2 tbsp coconut oil

1 large onion, finely chopped

40g fresh ginger, peeled and finely

chopped

1 green chilli, finely chopped

2 tsp ground cumin

2 tsp garam masala

2 tsp ground turmeric

2 tsp mango chutney

30g fresh coriander, roughly chopped,

plus extra to serve

Salt and black pepper

1 cauliflower, broken into florets

1 x 400g tin of chickpeas, drained and rinsed

1 x 400g tin of coconut milk

To serve:

Rice and or naan bread

Petunjuk

1 Heat the oil in a large pot over a medium heat and cook the onion for 5-6 minutes until starting to soften. Stir in the ginger and chilli and cook for two minutes longer.

2 Stir in the spices, mango chutney and coriander. Season with salt and pepper.

3 Stir in the cauliflower and chickpeas. Pour in the coconut milk and add a splash of water (about 50ml). Stir to combine everything, then cover the pot and simmer for 15-20 minutes until the cauliflower is tender.

4 Scatter with extra coriander and serve immediately with rice and/or naan.