Curried Cauliflower and Chickpea Curry

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook for 4-5 minutes until softened.
2. Stir in the garlic and curry powder and cook for 1 minute until fragrant.
3. Add the cauliflower florets and stir to coat in the spices.
4. Add the chickpeas, tomatoes, stock and sugar and stir to combine. Optional: stir through a tin of coconut milk.
5. Bring to a simmer, then reduce the heat and cook for 20-25 minutes, stirring occasionally, until the cauliflower is tender.
6. If using peas or spinach, stir them through during the last 5 minutes of cooking.
7. Season with salt and pepper to taste.

Serving suggestion

• Serve with a side of rice.
• For the full curry-night experience add a dollop of plain yoghurt and chutney on top, with a side of naan or flatbread.

Tips

• Bulk up the curry to make it go further by adding leftover vegetables like carrots, broccoli stems, pumpkin, or silverbeet.
• Refrigerate for up to 3 days in an airtight container or freeze for up to 3 months. Reheat in the microwave or on the stovetop with a splash of water.
• Turn leftovers into a curry pie: spoon the cold curry into a pie dish, top with puff pastry, and bake at 200°C for 20-25 minutes until golden. A great way to create a second meal from one cook-up.
• This is a kid-friendly recipe, but if you like a spicy, add a tsp of chilli powder at step 2.