Ingredients

• 4 small onions
• 3 garlic cloves
• 1 thumb sixed piece of ginger
• 1 tbs oil
• 2 x 400g tin of chickpeas
• 1 large cauliflower (approx. 500g)
• 1 tbs oil
• Pinch of salt
• 3 tbs curry powder
• 2 tbs ground almonds
• 1 tbs ground coriander
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp ground turmeric
• 2 carrots
• 1 red pepper
• 400g tinned tomatoes
• 1 x 400ml coconut milk (or a packet of coconut cream)
• 2 tbs maple syrup
• Toasted cashew nuts to garnish

Method

• Preheat oven to 180 degrees
• Peel and finely chop the onions, garlic and ginger and set aside
• Chop the cauliflower into bite size pieces, drizzle with oil, season and toss to coat.  Bake in the oven for 20 minutes or until soft, turning half way through
• Heat a tablespoon of oil in a large pan on high heat and cook the chopped onion, garlic and ginger for roughly 5 minutes until they brown.
• Chop and then boil the carrots and pepper for roughly ten minutes until soft
• Put the pepper and carrots, tomatoes, coconut milk and maple syrup in the blender and blitz until fine.
• Add the blitzed mixture to the saucepan along with all the spices, chickpeas and the cauliflower and bring to the boil, then reduce to a simmer for 5 to 10 minutes until the flavours have infused and the sauce is nice and thick.
• Toast the cashew nuts.
• Serve with rice and/or bread, sprinkling the cashew nuts on top.