Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Bring a pan of salted water to the boil. Blanch the cauliflower for 3 minutes. Drain and leave while you make the curry base.
Put the onion, ginger, garlic and 4 tbsp of water in a small food processor or power blender and whizz to a purée.
Heat the oil in large, wide, lidded frying pan. Add the onion purée and fry gently until lightly golden and all the water has evaporated. Add the spices and fry for 2 minutes until fragrant. Stir in the coconut milk and stock, then cover and simmer for 5 minutes. Stir in the cauliflower and chickpeas, and simmer without a lid for 10-15 minutes or until the cauliflower is really tender. Stir in the coriander and serve with rice and naans, if you like.