Vegan Cauliflower Curry

Method

  1. In a wok (or heavy-based saucepan), sauté the onions in the oil for 4 minutes on a low heat.
  2. Meanwhile peel the onions, cut into halves and thinly slice. Peel and mince the garlic. Grate or finely chop the ginger. Finely chop the chilli along with the seeds.
  3. Add the nuts to wok and cook for a further minute.
  4. Add the chilli, garlic, ginger, ground cumin, paprika and curry powder. Cook on a low heat for 1 minute, stirring as you cook.
  5. Add the coconut milk and the chopped tomatoes to wok, stir in. Grate and juice the lemon. Add the grated lemon rind and juice to the curry sauce.
  6. Bring the sauce to the boil, season with some salt and plenty of black pepper.
  7. Cut the cauliflower into eighths and add to the sauce.
  8. Drain the chickpeas and add to the wok. Gently cook for about 25 minutes until the cauliflower is just cooked and the sauce has thickened.
  9. Add the spinach leaves, stir through and cook another 5 minutes.
  10. Garnish with lime wedges, chopped fresh chilli and coriander leaves. Serve alongside cooked basmati rice.