Chickpea and Cauliflower Curry

Serves 4

Ingredients:
2tbsp coconut oil
3tbsp medium curry paste
2 large onions, sliced
1 red pepper, chopped
1⁄2 cauliflower, broken into small florets
240g dried chickpeas, soaked and rinsed then drained (or can)
400ml hot vegetable stock
Handful fresh coriander, chopped or torn, to serve
Salt & pepper, to taste

1. Heat the oil & curry paste in a large frying pan.
2. Add the onions & red pepper & fry over a medium heat to soften.
3. Add the cauliflower & chickpeas & stir to coat them in the curry paste mix.
4. Pour over the hot stock, stir then bring to the boil.
5. Cover the pan & simmer over a gentle heat for 35 mins until the cauliflower is fairly soft.
6. Season to taste.
7. Sprinkle over fresh coriander to serve.