Who doesn't love a curry and this fragrant recipe is a lot quicker (and cheaper) than ordering a take out. With a portion of wholemeal basmati rice or a chapati on the side, this curry is another tasty meal for four for under a fiver.
1 tbsp coconut or olive oil
2 x large white onions, sliced
3 x garlic cloves, peeled & chopped
1 tbsp fresh ginger, peeled & grated
1 tbsp of medium curry powder
1 x 400g tins of coconut milk
1 x vegetable stock cube
2 x red chillies, sliced
2 x cauliflowers, cut into florets, stalks chopped into small chunks
2 x 400g tins of chick peas
Sea salt & ground black pepper for seasoning
Heat the oil in a large saucepan and fry the onion for around 5 minutes until softened and starting to turn a golden colour.
Add the garlic and ginger, cooking for a further 5 minutes before stirring in the curry powder for the last few seconds to coat the garlic and ginger and release its flavour.
Pour in the coconut milk, water, chilli and stock cube, letting the sauce bubble and reduce for around 20 minutes before adding the cauliflower and chickpeas
Continue to simmer for 10 minutes or until the cauliflower is tender and season to taste.
Serve with wholegrain rice or chapatis.
Option: If you prefer, the cauliflower can be substituted for chicken or prawns but bear in mind that this will impact the price per portion.
Tip: This curry can be made in advance and frozen or, if you are making this for 2, don't halve the recipe but freeze the extra portions for another tasty meal.