- 1 Tbsp Chantal Organics Olive Oil
- 1 brown onion
- 3 cloves garlic
- 5cm piece fresh ginger
- 1/2 cauliflower head
- 1 red or orange capsicum
- 1 carrot
- 1/2 cup water
- 2 Tbsp curry powder
- 2 Tbsp Chantal Organics Almond Butter
- 1/2 jar Chantal Organics Tomato Paste
- 1 can Chantal Organics Chopped Tomatoes
- 1 can Chantal Organics Coconut Milk
- 1 can Chantal Organics Chickpeas
- Salt + pepper
- To Serve
- Spring onions, finely sliced
- Naan bread
- jasmine rice
Prep the veggies: finely chop the onion, crush the garlic, grate the ginger, cut the cauliflower into florets, slice the capsicum, peel and slice the carrot.
Heat oil in a large pan and add the onion. Cook, stirring occasionally, until it begins to soften. Stir in the garlic and ginger, and cook for another minute.
Add the cauliflower, capsicum and carrots along with 1/2 cup of water to deglaze the onion juices from the bottom of the pan, and continue to cook over medium heat.
In a bowl combine the curry powder, almond butter, tomato paste and chopped tomatoes. Stir to combine then add to the pan along with the coconut milk and drained chickpeas.
Bring to a simmer, then leave on low heat for 45 minutes, or until cauliflower is cooked through. Season with salt and pepper.
Garnish with chopped spring onions or fresh herbs of choice, and serve warm with a side of naan bread or fluffy jasmine rice.
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