Quick cauliflower curry
Cauliflower is an excellent source of vitamin C as well as other vitamins that have anti-inflammatory properties.
1 whole cauliflower
3 medium onions, finely chopped
4 garlic cloves, finely chopped
½ tsp chopped fresh ginger (or 1 tsp dried ginger)
2 tsp ground coriander
½ tsp ground chilli
4 curry leaves
2 tsp garam masala
2 tsp ground cumin
1 tin of chopped tomatoes
1 tin of chickpeas, drained
2 tbsp of chopped fresh coriander
1. Remove cauliflower stalks and cut into large florets. In a large pan, cook the cauliflower in boiling water for around 5 minutes. Drain and cover to keep warm.
2. While the cauliflower is cooking, sauté the onion, garlic and ginger in a little olive oil. Add the dried spices and continue to cook for a few minutes. Then add the tomatoes, chickpeas and cauliflower. Top up with an extra 100ml cold water and simmer for around 8-10 minutes.
3. Serve with fresh coriander or mint.