Chickpea and Cauliflower Curry (gf) (v)

2 tablespoons olive oil 1 teaspoon cumin seeds 1 brown onion, chopped

1 thumb fresh ginger, peeled and grated

2 cloves garlic, crushed 1 teaspoon ground turmeric 1 tablespoon curry powder 1 tablespoon garam masala

½ large cauliflower (or 1 small head broccoli), chopped into florets 400ml tin coconut milk 400 grams frozen spinach

400-gram tin chickpeas, drained

TO SERVE:

⅓ cup toasted sliced almonds

⅓ cup apricot chutney

2 tablespoons picked coriander leaves

rice, flatbreads or naan (use store-bought or see recipe on page 20)

Heat the oil in a large, deep frying pan and cook the cumin seeds for a few minutes, until fragrant. Add the onion and cook for 6-7 minutes until the onion has softened. Add the ginger, garlic and spices, cook for 2 minutes, stirring, then add the cauliflower. Cook for 5 minutes, then add the coconut milk and frozen spinach. Cook a further 5 minutes, or until the cauliflower is tender. Add the chickpeas and cook a few minutes to heat through. Serve with almonds, a good blob of chutney, coriander and some warm flatbreads.