NUTRITION

SERVINGS

INGREDIENTS

1.5 cups canned chickpeas (drained)

1 cup cauliflower florets

100g firm tofu, cubed

1/2 cup diced tomatoes

2 tbsp light coconut milk

1/2 medium onion, diced

2 garlic cloves, minced

1 tsp fresh ginger, grated

1 tsp curry powder

1/2 tsp ground cumin

1/2 tsp smoked paprika

1 dash cayenne pepper

Salt and pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F. Toss chickpeas with a pinch of salt, pepper, and a dash of cayenne pepper. Spread them on a baking sheet and roast for about 20 minutes until lightly crisp.

• 2

  Meanwhile, heat a non-stick pan over medium heat. Add the diced onion, minced garlic, and grated ginger, and sauté until the onion becomes translucent.

• 3

  Stir in the curry powder, ground cumin, and smoked paprika to the onions and cook for another minute until fragrant.

• 4

  Add the cauliflower florets and cubed tofu to the pan, stirring to coat them in the spices.

• 5

  Pour in the diced tomatoes and light coconut milk. Let the mixture simmer for about 8-10 minutes until the cauliflower is tender but retains a slight crunch.

• 6

  Gently fold in the roasted chickpeas, adjust salt and pepper to taste, and warm everything through for another 2 minutes.

• 7

  Serve hot, garnished with additional fresh herbs if desired. Enjoy your hearty, spicy curry!