CAULIFLOWER & CHICKPEA CURRY

PREP + COOK TIME 25 MINUTES SERVES 4

Cut 1 small cauliflower (1kg) into small florets. Cook cauliflower in a medium saucepan of boiling salted water for 4 minutes or until almost tender; drain well. Meanwhile, heat an oiled medium saucepan over medium heat; cook 2 teaspoons finely grated fresh ginger, 2 crushed garlic cloves, 1 teaspoon garam masala and ½ teaspoon ground turmeric, stirring, for 1 minute or until fragrant. Add 2 finely chopped medium tomatoes (300g) and 1 cup vegetable stock; simmer, uncovered, for 5 minutes or until tomato breaks down. Stir in 200g greek yoghurt, then cauliflower and a drained and rinsed 400g can chickpeas. Simmer, covered, for 5 minutes or until cauliflower is tender; season to taste. Sprinkle with fresh mint leaves and serve with naan bread, chapatti or roti, or steamed basmati rice.