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Ingredients
- 1tbs coconut oil
- 1 onion, diced
- 1 thumb sized piece of ginger, grated
- 1 clove garlic, crushed
- 1tsp turmeric
- 2tbs garam masala
- 1 tin full fat coconut milk
- 2tbs tomato purée
- 2 handfuls cauliflower florets and leaves, chopped
- 250g frozen mango
- 1 tin chickpeas, drained and rinsed
- 200g cherry tomatoes
- 1 handful coriander leaves, chopped
- 250g long grain brown or white basmati rice
- 1tbs nigella seeds
1. Melt the coconut oil in a wide pan. Add the onion and sauté until soft.
2. Add the ginger, garlic and spices. Stir well. Leave for a minute then add the coconut milk and one tin of water.
3. Add the tomato purée and season with salt.
4. Add the cauliflower florets and leaves, followed by the mango and chickpeas. Simmer for 10 minutes then add the tomatoes and simmer for a further five minutes. Taste for seasoning and fold through some chopped coriander.
5. Meanwhile, cook the rice as per pack instructions.
6. Serve the curry over the rice and scatter with nigella seeds.
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