Chickpea and cauliflower curry recipe
 This vegan chickpea and cauliflower curry really is faster to make than ordering a takeaway, and it’s bursting with flavour and richness from the coconut milk. The flavours will improve overnight, so if you’re cooking for one you can look forward to an even tastier dinner the next day. Without the optional serving suggestions, each serving provides 587 kcal, 16g protein, 71g carbohydrates (of which 12g sugars), 23g fat (of which 12g saturates), 15g fibre and 0.3g salt. Serve with cooked rice or warm naan bread and garnished with sliced green chilli, or some roughly chopped coriander leaves. 1 tbsp sunflower or vegetable oil1 small onion, sliced1 garlic clove, crushed or finely chopped1 tbsp grated fresh ginger (about a thumb-sized piece)1 tbsp medium or madras curry powder2 tsp ground turmeric (optional)400g tin light coconut milk1 small cauliflower, cut into florets, stalk sliced 400g tin chickpeas1 lemon, cut into wedges 1 tbsp sunflower or vegetable oil 1 small onion, sliced 1 garlic clove, crushed or finely chopped 1 tbsp grated fresh ginger (about a thumb-sized piece) 1 tbsp medium or madras curry powder 2 tsp ground turmeric (optional) 400g tin light coconut milk 1 small cauliflower, cut into florets, stalk sliced 400g tin chickpeas 1 lemon, cut into wedges Method Heat the oil in a saucepan and fry the onion for 5 minutes until softened. Add the garlic and ginger and fry for 2 minutes, then stir in the spices and cook for 30 seconds. Add the coconut milk, cauliflower and the tin of chickpeas, liquid and all. Partially cover the pan and bring to the boil, then simmer for about 8 minutes until the cauliflower is tender and the sauce has thickened. If the sauce reduces too much before the cauliflower is ready, splash in some water. Or if the cauliflower is nearly done and the sauce is too thin, take the lid off to allow the sauce to reduce.Squeeze in the juice from one or two lemon wedges, to taste. The curry shouldn’t need any salt. To serve, scatter with chilli if you like it hot, coriander if you like it mild, or a bit of both. Serve with rice or naan bread and extra lemon wedges. Heat the oil in a saucepan and fry the onion for 5 minutes until softened. Add the garlic and ginger and fry for 2 minutes, then stir in the spices and cook for 30 seconds. Heat the oil in a saucepan and fry the onion for 5 minutes until softened. Add the garlic and ginger and fry for 2 minutes, then stir in the spices and cook for 30 seconds. Add the coconut milk, cauliflower and the tin of chickpeas, liquid and all. Partially cover the pan and bring to the boil, then simmer for about 8 minutes until the cauliflower is tender and the sauce has thickened. If the sauce reduces too much before the cauliflower is ready, splash in some water. Or if the cauliflower is nearly done and the sauce is too thin, take the lid off to allow the sauce to reduce. Add the coconut milk, cauliflower and the tin of chickpeas, liquid and all. Partially cover the pan and bring to the boil, then simmer for about 8 minutes until the cauliflower is tender and the sauce has thickened. If the sauce reduces too much before the cauliflower is ready, splash in some water. Or if the cauliflower is nearly done and the sauce is too thin, take the lid off to allow the sauce to reduce. Squeeze in the juice from one or two lemon wedges, to taste. The curry shouldn’t need any salt. Squeeze in the juice from one or two lemon wedges, to taste. The curry shouldn’t need any salt. To serve, scatter with chilli if you like it hot, coriander if you like it mild, or a bit of both. Serve with rice or naan bread and extra lemon wedges. To serve, scatter with chilli if you like it hot, coriander if you like it mild, or a bit of both. Serve with rice or naan bread and extra lemon wedges. Recipe tips Rub cauliflower leaves with a little oil, salt and pepper and roast for 8–12 minutes at 180C/160C Fan/Gas 4 until golden and crisp. Serve on top of the curry or use in a salad or buddha bowl.