This chickpea and cauliflower curry is packed with exotic flavour and it only takes 20 minutes tom come together from start to finish. We make use of a red Thai curry paste, made of fresh chilies, lemon grass, galangal (ginger), garlic, shallot, kefir lime leaves, cilantro roots and shrimp paste.
red curry paste
salt and pepper
Heat the coconut oil and curry paste in a large saucepan over medium heat until the oil is melted and the curry paste fragrant.
Add the ginger, onion, garlic and bell pepper; cook until the veggies are tender and fragrant.
Add the cauliflower, coconut milk, tomato, chickpeas; bring to the boil and simmer until the cauliflower is tender (about 10 minutes).
Stir the cilantro through and season to taste. Serve with your roti bread.