Tomato curry with cauliflower, chickpeas and coriander
These are the ingredients you need
2 tbsp olive oil - 300 g cauliflower florets - 300 g new potatoes, washed - 200 g cooked chickpeas - 1 chopped carrot - 1 can coconut milk - 2 cm sliced fresh ginger - 1 cube of chicken stock - 1 tbsp curry powder - 1 lime, halved - 250 g chopped vine tomatoes - 1 bunch coriander
Preparation
Heat the oil in a large pan and sauté the cauliflower and new potatoes for 5 min until golden brown. Add the chickpeas and carrots, then the coconut milk. Bring to the boil and let simmer, together with the ginger, crumbled stock cube, curry powder and lime halves. After 15 min, add the tomatoes and let simmer for another 10 min. Season with freshly ground pepper and sprinkle with coriander. Goes beautifully with rice.